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Spinach grapefruit salad recipe

Spinach grapefruit salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

In this light vegan winter salad, the juice from the grapefruit serves as the vinaigrette, which also prevents the mushrooms from turning dark.

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IngredientsServes: 2

  • 1 (260g) bag young spinach
  • 1/2 pink grapefruit
  • 6 closed cap chestnut mushrooms, sliced thinly
  • pink peppercorns, crushed

MethodPrep:5min ›Ready in:5min

  1. Peel grapefruit and segment. Add to a bowl together with the spinach and mushroom slices. Add peppercorns and serve.

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For the Crushed Fennel Seed Dressing

In a nonreactive salad bowl combine the vinegar, fennel seeds, 1/2 teaspoon salt, and several grinds of pepper. Whisk well to blend, then gradually whisk in the olive oil.

For the Salad

Trim a slice from the top and the bottom of a grapefruit. Then, stand the grapefruit upright on a work surface and, with a sharp knife (starting at the top and bringing the knife all the way down to the bottom), cut off all the skin and the white pith beneath. Repeat with the remaining grapefruit. Slice segments from the grapefruits, cutting between the membranes.

Add the grapefruit segments to the bowl with the dressing and toss to coat well let stand at least 15 minutes or up to one hour so that juices from the grapefruit meld with the dressing. (The salad can be prepared to this stage one hour ahead leave at room temperature.)

Add the radicchio, spinach, and olives to the salad bowl and toss to mix. Taste and add more salt and pepper if needed. Mound the salad on a salad plate.


PLACE spinach, mushrooms and onion in large salad bowl set aside. Cook bacon in large nonstick skillet over medium-high heat until bacon is crisp. Drain reserve 2 tbsp. drippings in pan.

COMBINE 1/2 cup water and cornstarch in 2-cup measure until blended. Stir in vinegar, sugar, mustard and Worcestershire. Pour into skillet. Bring to a boil simmer 2 minutes or until thickened, whisking constantly. Cool slightly.

TOP salad with bacon and grapefruit, and toss with dressing just before serving.

Spinach, Grapefruit & Avocado Salad

Juicy, tart red grapefruit makes a delicious contrast to buttery avocado and crunchy radishes. We have included cooked shrimp in this refreshing main-dish salad, but you can substitute sliced cooked chicken or flaked cooked salmon (or even canned salmon). If you have to avoid grapefruit because of the medications you take, substitute a cara cara orange (a type of red-fleshed navel orange) or a regular navel orange.

1. Prepare Poppy Seed Dressing or Orange-Sesame Dressing.

2. Using a sharp knife, remove skin and white pith from grapefruit. Working over a sieve set over a bowl to collect juice, cut grapefruit segments from their surrounding membranes. (Drink the grapefruit juice or reserve it for another use.)

3. Place spinach and radishes in a large bowl toss with 2 Tbsp dressing. Divide the salad between 2plates. Spread the avocado slices, grapefruit segments and shrimp over the salads. Drizzle with remaining 2 Tbsp dressing.

Yield: 2 (2 -cup) servings

Per serving (with 2 Tbsp Poppy Seed Dressing): Cal 490, Fat 31 g (Sat 4.5 g, P:S 2.5:1), Carb 32 g, Total sugars 16 g (Added 2 g), Fiber 13 g, Protein 27 g, Sodium 450 mg, Potassium 1085 mg, Calcium 241 mg, Vitamin D 0 mcg, Iron 5 mg.

Recipe abbreviations: Cal: calories, Sat: saturated fat, P:S: polyunsaturated fat to saturated fat ratio, carb: carbohydrate, g: grams, mg:milligrams, mcg: micrograms, Tbsp: tablespoons, tsp: teaspoons, oz: ounce

  • 4 1/2 cups fresh spinach, washed and drained
  • 1 can sliced mushrooms, drained (2 ounce cans)
  • 1 cup water chestnuts, diced (5 oz can)
  • 2 grapefruits, sectioned and diced
  • 1/4 cup vegetable oil
  • 1 tablespoon vinegar
  • 2 us fluid ounces grapefruit juice
  • 1 tablespoon soy sauce, low-sodium
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1 teaspoon dry mustard

1. Tear spinach coarsely and place in large salad bowl.
2. Add mushrooms, water chestnuts, and grapefruit.
3. Mix together oil, vinegar, grapefruit juice, soy sauce, hot pepper sauce, salt, and dry mustard.
4. Toss dressing with spinach mixture and serve.


Rinse spinach and drain well. With a sharp knife, remove peel and pith from grapefruit. Cut between membranes to remove whole segments. Rinse pepper, cut into quarters, remove seeds and ribs and cut into fine strips.

Coarsely chop pumpkin seeds. Heat olive oil in a pan. Add pumpkin seeds and sauté briefly. Transfer seeds to a large bowl and mix with lime juice. Season with salt, cayenne pepper and sugar. Add bell pepper and grapefruit segments. Fold in spinach and divide salad among plates.

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About Grace O

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Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Prevents and repairs oxidative damage to cells caused by free radicals.

Reduces risk factors for common degenerative and age-related diseases.

Support the body’s resistance to infection and strengthen immune vigilance and response.

Improves mood, memory, and focus.

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Encourages improved metabolism and digestion.

Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Prevents and repairs oxidative damage to cells caused by free radicals.

Support the body’s resistance to infection and strengthen immune vigilance and response.

Improves mood, memory, and focus.

Reduces risk factors for common degenerative and age-related diseases.

FoodTrients Trademark and copyright © 2011-2021 Triple G Enterprises. This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites. Terms and Conditions

Spinach Salad Redux: Grapefruit and Avocado Make This Salad Sing

The tang of grapefruit and the rich combination of avocado and feta make for a memorable summer salad.

Photo by: Image courtesy of Sam Henderson

Image courtesy of Sam Henderson

There is no better way to enjoy healthy summer living than by taking advantage of seasonal produce. Incorporating it into one delicious dish makes it easy. This fresh salad does just that, and is loaded with flavorful goodness.

The salad stands on its own. Crumbled feta and juice from the grapefruit make it moist enough to eat without dressing. However if dressing is a must for you, consider a simple vinaigrette.

Tip: Give your spinach a good wash by submerging it in a pot or large bowl filled with water. Shake and stir it around in the water to loosen up any soil. The soil will fall to the bottom, and you will be left with clean leaves. After you've washed it thoroughly, place it on some paper towels to dry before placing it in your salad.

  • 3 cups spinach leaves
  • 1 large pink grapefruit, peeled and sliced
  • 1 avocado, peeled and sliced
  • 1/4 cup feta cheese
  • Freshly ground pepper to taste

Spread the freshly washed spinach on a serving dish.

Prepare the grapefruit by cutting off both ends, then slicing around the sides to remove the peel. Afterwards, slice it horizontally into 1/2" slices. Cut each slice in half to create semicircles.

Prepare the avocado by cutting it in half and removing the pit. While still in the peel, score thin slices between 1/4" and 1/2" wide. Remove the peel.

Alternate grapefruit and avocado on top of the spinach. Reserve one piece of grapefruit and squeeze over the whole salad. This will moisten everything and keep the avocado from oxidizing.

Spinach and Grapefruit Salad with Grapefruit Vinaigrette

This delicious Spinach and Grapefruit Salad with Grapefruit Vinaigrette is a sponsored campaign on behalf of Sweet Scarletts and Millennial Blogs. As always, all opinions are my own.

Spring is here and I think I am starting to get out of the winter fog I always find myself in. I’ve been getting out to walk more and have loved being in the fresh air. I’ve also been craving lighter eats like fresh fruits and salads more often. One of the fruits I love the most is grapefruit. Between myself and the rest of the family, we have nearly eaten 2 full bags of Sweet Scarletts Texas Red Grapefruit this past month! There’s just something special about biting into sweet grapefruit and this recipe for Spinach and Grapefruit Salad with Grapefruit Vinaigrette is my new favorite recipe with grapefruits.

Sweet Scarletts Texas Red Grapefruits are always sweet and fragrant. They are great to have as a snack or with any meal of the day. I usually just cut them in half and dig right in, but I have to admit that I’m really loving them in this salad recipe too.

I can’t say enough about this Grapefruit Vinaigrette. I had never thought to use grapefruit for a vinaigrette dressing, but this one is so amazing!


Step 1

Heat oil in a medium pot over medium. Cook ginger, stirring occasionally, until golden brown, about 3 minutes. Add bok choy, spinach, and 2 Tbsp. water to pot and toss to coat in oil. Cover with lid and let steam until spinach is just wilted, about 3 minutes. Uncover and let cool.

Step 2

Squeeze excess liquid from bok choy and spinach (they hold a lot of water, which will dilute the dressing!). Toss greens and ginger with grapefruit juice and soy sauce in a large bowl season with salt and pepper. Crush sesame seeds on a cutting board with a flat-bottomed mug and sprinkle over top.

Step 3

Do Ahead: Greens can be cooked 1 day ahead. Cover and chill.

How would you rate Wilted Spinach and Bok Choy with Grapefruit and Sesame?

Fantastic and delicious, my son loved it.

I've come to love this quick and easy recipe. I've made it with kale, with spinach, with just bok choy (because that's my favorite part anyway). I've used grated ginger instead of fresh, which is fine in a pinch, but you do lose out on the little slices of ginger. Put it on some rice and you have an easy light lunch, plus half a grapefruit for dessert.

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