Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups baby spinach leaves
  • 1 fennel bulb, trimmed of any stalks or fronds and thinly sliced
  • 1 cup grapefruit sections
  • 1/2 cup reduced-sodium vegetable or chicken broth
  • 1/4 cup finely minced shallots
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground black pepper
Directions

Place the spinach, fennel, and grapefruit in a large salad bowl.

In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.

Pour the vinaigrette over the salad just before serving.


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