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Spinach-Grapefruit Salad

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YIELD

8 servings

PREP

10 min

COOK

0 min

READY

15 min

Ingredients

1 453.6
POUND G SPINACH
fresh
1 1
SMALL SMALL RADICCHIO
head, separated into leaves *
2 3E+1
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 2.5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML PAPRIKA
0.6
TEASPOON ML RED PEPPER FLAKES
2 473
CUPS ML PAPAYAS
ripe, peeled, cubed *
2 2
LARGE LARGE GRAPEFRUIT
peeled and sectioned *
2 2
MEDIUM MEDIUM ORANGES
peeled and sectioned *
½ 0.5
MEDIUM MEDIUM ONIONS
thin rings

Directions

Remove stems from spinach.

Wash and pat dry on paper towels.

Tear into bite-size pieces.

Combine spinach and radicchio in a large bowl.

Toss well.

Combine lemon juice, oil, sugar, pepper, paprika, salt and red pepper in a jar.

Cover tightly and shake vigorously.

Add to spinach mixture, tossing gently.

Add papaya, orange and onion.

Toss gently.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 45 70% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 340mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 107% Vitamin C 30%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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