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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By lainetvrdik
on May 21, 2012
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I made this recipe for a baby shower and everyone LOVED it!
In fact, I am making it again for memorial weekend. The dressing is WONDERFUL!!
By jbananabanna_81...
Astoria, NY
on August 10, 2007
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I wanted to try more fennel, and this recipe looked appealing. It was refreshing and tasted good, but I think it needed a little something else.
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