Title: Spinach and Grapefruit Salad
Categories: None
Yield: 8 Servings

2 ts Poppy seeds
1/2 Red onion -- thinly sliced
3 Grapefruit -- pink or red
6 Cloves garlic -- peeled
2 tb White wine vinegar
2 tb Olive oil -- extra-virgin
1 tb Coarse-grain mustard -- pref
Pommery
1/2 ts Honey
Salt and freshly ground
Pepper
3/4 lb Fresh spinach, washed and
Torn -- (16 cups)
1/2 sm Jicama, peeled & cut -- in
Matchsticks

Heat a small skillet over medium heat. Add poppy seeds and toast, stirring
constantly, until aromatic, 1-2 minutes; set aside Place onion slices in
small bowl; add cold water to cover and soak for 10 minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit
and discard. Working over a small bowl to catch the juice, cut the
grapefruit segments from their surrounding membranes; reserve the segments
in a small bowl. Measure 1/3 cup of the juice and set aside. Bring garlic
cloves in a small saucepan and add water to cover. Bring to a simmer over
medium heat; cook until tender, about 3 minutes. Drain. In a blender,
combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit
juice. Blend until creamy. Season with salt and pepper. In a sald bowl,
combine spinach, jicama, and reserved onions and grapefruit sections.
Drizzle with the dressing and toss. Arrange on salad plates and garnish
with the toasted poppy seends.

Recipe By : MSBello

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip