Spinach Salad with Grapefruit Anderson
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 6 tablespoons olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1/2 red onion, chopped (about 1/2 cup)
- 1/4 pound bacon, cut into 1/2-inch pieces (about 1/2 cup)
- 1/4 sesame seeds
- 1 large bunch spinach (about 1 1/4 pounds), coarse stems discarded and leaves washed well and spun dry
- 2 grapefruits, peel and pith cut away and sections cut free from membranes
- Carbohydrate 13 g(4%)
- Cholesterol 9 mg(3%)
- Fat 16 g(25%)
- Fiber 3 g(10%)
- Protein 4 g(9%)
- Saturated Fat 3 g(17%)
- Sodium 192 mg(8%)
- Calories 207
Preparation In a bowl whisk together vinegar, honey, and mustard and add oil in a stream, whisking until emulsified. In a large heavy skillet cook onion and bacon over moderate heat, stirring occasionally, until onion is pale golden and bacon is browned. Add sesame seeds and cook, stirring, until pale golden. In a large serving bowl toss together spinach, grapefruit sections, and bacon mixture. Add about half of dressing and toss to combine, adding more dressing if desired.
Preparation In a bowl whisk together vinegar, honey, and mustard and add oil in a stream, whisking until emulsified. In a large heavy skillet cook onion and bacon over moderate heat, stirring occasionally, until onion is pale golden and bacon is browned. Add sesame seeds and cook, stirring, until pale golden. In a large serving bowl toss together spinach, grapefruit sections, and bacon mixture. Add about half of dressing and toss to combine, adding more dressing if desired.
