Here is how I had discovered this recipe. We had arrived at our unheated cottage on a Friday night in the winter time. My hubby worked on getting the wood stove lit while I prepared supper. I had packed soup but I was craving salad to go with it. So I created this salad on the spur of the moment with the items in the refrigerator. We put two chairs and a small table in front of the fire so we could get some heat while we ate. We both agreed after the first bite that the salad was incredible and definitely the star of the meal. (LOL! I don’t even recall what type of soup it was.)
This uses the Lemon Garlic Vinaigrette recipe posted earlier on Craving Life. The sweetness of the small orange slices contrasts so well against the grapefruit & vinaigrette. with the crispness of the spinach being an excellent foil for the citrus combination. Jammed packed with Vitamin A and C, this is on my “make again and again” list.
Please note that grapefruit is known to interfere with the activity of some medicines, so substitute another fruit such as strawberries if that is the case with a medication you are taking. If you want to use apples or pears, tossing it with the vinaigrette will help to keep the cut fruit from browning.
- 1 pink grapefruit
- 2 small seedless oranges (clementine or mandarin oranges)
- 60 ml (4 Tbsp.) Lemon Garlic Vinaigrette (click highlighted name for vinaigrette recipe)
- 30 g (2 Tbsp.) thinly sliced or minced red onion
- 90 g (2 cups) baby spinach, washed
- Peel and section the grapefruit (removing the pith), reserving the grapefruit juice. If some segments are quite large, split them in half.
- Place the grapefruit sections into a medium bowl with 30 ml (2 Tbsp.) of the reserved grapefruit juice.
- Peel and section the oranges, and add them to the bowl.
- Add 60 ml (4 Tbsp.) of Lemon Garlic Vinaigrette.
- Add the red onion to the bowl. (Thinly mince the red onion if you prefer the flavour diffused throughout the salad. Thinly slice if you prefer the visual presentation and the crunch of the onion.)
- Stir together and put aside. (Preferable that this is done 15 minutes or more ahead of time. The oranges absorb some of the juices and their appearance on the plate becomes a more vibrant orange.)
- To serve place 45 g (1 cup) of baby spinach on each plate.
- Divide the oranges and grapefruit segments equally amongst the plates. Spoon the remaining liquids from the bowl onto the salads.
- Chow down.