Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 121
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 422
- Total: 10 min
- Prep: 10 min
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.