Recipe Summary

Prep time: 15 mins
Cook time: 10 mins
Yield: 6 servings

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Spinach, Grapefruit and Almond Salad
This recipe serves:   

For the vinaigrette:
1 tablespoon soy sauce
2 tablespoons fresh lime juice
1 tablespoon finely chopped shallots
1/3 cup olive oil
salt to taste
freshly ground black pepper

For the salad:
1/2 cup slivered almonds
4 cups spinach,cleaned and torn into bite-size pieces
1 grapefruit,peeled and sectioned

Cooking Instructions
For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350F.

2. Spread the almonds on a baking sheet and roast in the oven until lightly browned, about 10 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate. Arrange the grapefruit sections on top and sprinkle with the almonds.

To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

Serving Size: 2/3 cup of salad with 2 tablespoons vinaigrette

Nutritional Information
Number of Servings: 6
Per Serving
Calories 202 Carbohydrate 9 g
Fat 18 g Fiber 2 g
Protein 3 g Saturated Fat 2 g
Sodium 336 mg


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