Serves 6
163 cal · 15 min
Grapefruit Spinach Salad
Recipe GLPRf9ce75547d2cc6
A refreshing and vibrant salad combining tender fresh spinach with tart grapefruit sections, earthy mushrooms, and crisp water chestnuts. The bright dressing features grapefruit juice, soy sauce, and a hint of heat, making this an ideal light side dish or vegetarian main.
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Ingredients
4½ cups fresh spinach, washed and drained
2 oz canned sliced mushrooms, drained
1 cup canned water chestnuts, drained and diced
2 fresh grapefruits, sectioned and diced
¼ cup vegetable oil
1 tablespoon vinegar
2 fl oz fresh grapefruit juice
1 tablespoon low-sodium soy sauce
¼ teaspoon hot pepper sauce
¼ teaspoon salt
1 teaspoon dry mustard powder
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Gently tear the fresh spinach into coarse, bite-sized pieces and transfer to a large salad bowl.
Drain the canned mushrooms and water chestnuts. Peel and section the fresh grapefruits over a cutting board, working over a bowl to catch the juice. Cut the grapefruit sections into bite-sized pieces, removing any seeds.
Add the drained mushrooms, diced water chestnuts, and diced grapefruit pieces to the spinach in the salad bowl.
In a small bowl, whisk together the vegetable oil, vinegar, grapefruit juice, soy sauce, hot pepper sauce, salt, and dry mustard powder until well combined and emulsified.
Pour the dressing over the spinach and fruit mixture and toss gently but thoroughly to coat all ingredients evenly. Serve immediately.
