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?
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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?
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!