Baby Spinachfennel And Grapefruit Salad Recipes

BABY SPINACH SALAD

Steps:

• Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.

RED GRAPEFRUIT AND FENNEL SALAD

Steps:

• Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.
• Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
• Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.
• Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.
• Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.

BABY FENNEL AND RED GRAPEFRUIT SALAD

Steps:

• Using a serrated knife, cut grapefruit into 4 sections, setting tough centers aside. Cut each section in half crosswise and add to a large bowl along with sliced fennel and parsley.
• Squeeze juice from reserved grapefruit centers over grapefruit, fennel, and parsley. Drizzle with olive oil and season with fleur de sel and pepper. Gently toss to combine.
• Transfer salad to a serving platter and sprinkle with bee pollen, if using. Salad is best served when chilled.

BABY ROMAINE AND GRAPEFRUIT SALAD

Steps:

• Peel each grapefruit down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections. Squeeze remaining membranes to extract juice; set grapefruit segments aside. In small bowl, mix reserved juice, vinegar, honey, shallots, thyme, salt and pepper with whisk; slowly add oil, stirring constantly with whisk.
• In large bowl, toss lettuce with grapefruit segments, pine nuts and desired amount of dressing. Serve immediately. Refrigerate any remaining dressing.

BABY SPINACH, AVOCADO, GRAPEFRUIT SALAD

Steps:

• 1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing.
• 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes.
• 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired.

RADICCHIO, GRAPEFRUIT AND SPINACH SALAD

Steps:

• Combine vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Cut all peel and white pith from grapefruits. Cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.
• Toss radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Season with salt and pepper.

GRAPEFRUIT AND SPINACH SALAD

Steps:

• In a big bowl, mix olive oil, balsamic vinegar and honey.
• Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.
• And grab a fork and begin to eat ;).

GRAPEFRUIT SPINACH SALAD

Steps:

• Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.