Citrus and baby spinach salad

         This is a light, delicate salad that can be served as an entrée.


         - 2 pink grapefruits

         - 1 orange
         - 1/2 red onion, julienned very thinly
         - toasted almonds, chopped coarsely
         - a handful fresh parsley, chopped
         - baby spinach
         - 2 Tablespoons extra virgin olive oil
         - 1 Tablespoon maple syrup/honey
         - salt and pepper
     Peel the grapefruit and, with a very sharp knife, remove the pith completely. Holding the grapefruit vertically, cut in between the membranes. When removing the grapefruit wedge, hold the fruit over a bowl in order to catch the juices. When you removed all the grapefruit wedges, squeeze the rest of the juice from the membranes. 
    Peel the orange, making sure you remove all the pith. Slice the orange into rounds.
   Using 1/4 cup of the grapefruit juice, prepare a dressing by whisking in the maple syrup/honey and the e.v.o.o. 
   On individual plates, place the grapefruit wedges, orange rounds, sprinkle with sea salt and pepper, add  the onion slices, the spinach leaves, a little bit of parsley, some toasted almonds and a few drizzles of the dressing. 

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