Spinach Salad with Grapefruit, Fennel, and Pomegranate Seeds
This spectacular salad offers a contrasting blend of flavors and colors. It's the perfect choice when you're entertaining but it will make any meal more special. If you don’t care for the licorice flavor of fennel, substitute celery.
Tip: Pomegranate seeds add vibrant color and a pleasant tart crunch, not to mention a healthy dose of antioxidants, including vitamin C. To remove seeds from fruit, cut off the stem end, then cut into quarters. Bend quarters backwards to pop the seeds out. Leftover seeds make a healthy snack, or can be frozen in an airtight container for three months.
1 medium fennel bulb
3 medium pink grapefruit
2 Tbsp sherry vinegar
½ tsp Dijon mustard
¼ cup extra-virgin olive oil
Salt and pepper
1 large bag (12 to 16 oz) baby spinach leaves
1 cup pomegranate seeds (about 1 pomegranate)
1. Trim fennel stalks flush with bulb and discard stalks. Cut out and discard core of bulb, then slice bulb lengthwise into very thin strips; place in serving bowl. Halve grapefruit; cut around outside and in between each section. Remove sections to another bowl. Reserve 2 Tbsp of the grapefruit juice.
2. In small cup, combine vinegar, reserved juice and mustard. Slowly add oil in a stream, whisking to emulsify. Season with salt and pepper.
Consider substituting Wish-Bone® Light Country Italian and Fat Free Italian for the dressing used in this recipe. Both are South Beach Diet-friendly options.
3. Add spinach, grapefruit sections, and pomegranate seeds to bowl with fennel. Drizzle with dressing; toss to combine.
3 g protein
23 g carbohydrate
5 g fiber
8 g total fat
1 g saturated fat
0 mg cholesterol
169 mg sodium
This recipe is reprinted from the South Beach Diet Newsletter, Volume 1, Issue 10.