Grapefruit & Spinach Salad with Jicama and Fennel

By admin | February 20, 2011

Sometimes a dish defies logic and the whole is greater than the sum of it’s parts.  This salad is one such example.  While it may take a few minutes to cut up a jicama and slice the fennel, it’s worth it to get the crunch and flavor of these two underutilized vegetables.  Use a mandoline or decent food processor to make the job easier.

4 grape fruits, segmented (about 2 cups of grapefruit segments)

1 jicama, peeled and cut into batons

1 fennel bulb, cored and thinly sliced

1/2 bunch fresh mint, chopped

6 oz baby spinach leaves

1 red bell pepper, thinly sliced

Combine all ingredients except the grapefruit juice in large bowl and serve!  How easy is that?

2 Comments

Keisha E. on April 15, 2011 at 10:13 pm.

The instructions says to combine all ingredients except the grapefruit juice. So am i supposed to juice the grapefruits? And if yes, when do i combine the grapefruits? Or do i choose and just add the flesh?

Reply

admin on April 19, 2011 at 9:08 am.

Hi Keisha,
You just want to use the grapefruit segments. You can save the excess juice and use it for smoothies, salad dressing or just a refreshing beverage. Hope that helps!

Reply

Leave Your Comment

Your email will not be published or shared. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Recipes and More

Archives

Events Calendar

May  2011
Mon Tue Wed Thu Fri Sat Sun
   
  1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31  
WPEC is proudly sponsored by
True Media Concepts



View My Stats