Spinach, Jicama and Grapefruit Salad

[Guest guest]

Spinach, Jicama and Grapefruit Salad

 

2 tsps. poppy seeds

1/2 red onion, thinly sliced

3 grapefruit, pink or red

6 cloves garlic, peeled

2 tbsps. white wine vinegar

2 tbsps. olive oil, extra-virgin

1 tbsp. coarse-grain mustard

1/2 tsp. honey

salt and freshly ground pepper

3/4 lb. fresh spinach, washed and torn, 16 cups

1/2 small jicama, peeled, cut in matchsticks

 

Heat a small skillet over medium heat. Add poppy seeds

and toast, stirring

constantly, until aromatic, 1 to 2 minutes; set aside

Place onion slices in small bowl; add cold water to

cover and soak for 10 minutes. Drain.

Meanwhile, with a sharp knife, remove skin and white

pith from grapefruit

and discard. Working over a small bowl to catch the

juice, cut the grapefruit segments from their

surrounding membranes; reserve the segments in a small

bowl. Measure 1/3 cup of the juice and set aside.

Bring garlic cloves in a small saucepan and add water

to cover. Bring to a

simmer over medium heat; cook until tender, about 3

minutes. Drain.

In a blender, combine vinegar, oil, mustard, honey,

cooked garlic and

reserved grapefruit juice. Blend until creamy. Season

with salt and

pepper.

In a sald bowl, combine spinach, jicama, and reserved

onions and

grapefruit

sections. Drizzle with the dressing and toss. Arrange

on salad plates and

garnish with the toasted poppy seends. Serves 8.

 

 

______________________________\

____

Never miss a thing. Make your home page.

http://www./r/hs