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Shrimp and Grapefruit Spinach Salad

14

Orange slices are a common addition to spinach salad, but grapefruit is also delicious.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003

Ingredients

  • 3 pink grapefruit
  • 3 tablespoons wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt and pepper
  • 1/2 cup plus 1 tablespoon vegetable oil
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 1/2 pounds spinach, stems trimmed and leaves washed well (about 3 1/2 quarts)
  • 1/2 red onion, thinly sliced

Directions

  1. With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick.

  2. In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine.

  3. Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side.

  4. Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well. Serve at once.

Reviews Add a comment

  • coqueiphone
    1 JUN, 2013
    un superbe site je vous félicite ! swarovski iphone coque iphone étui ipad
    Reply
  • VickiGAdam
    26 JAN, 2011
    This was in the very first Food edition, and I've been making it for years! The flavor combination is outstanding and healthy at the same time.
    Reply