Spinach Salad with Grapefruit, Fennel and Pomegranate Seeds

Ingredients:

• 1 small fennel bulb, stalks trimmed off and outer skin removed
• 2 medium pink grapefruits
• 1 tbsp. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 package (5 oz.) baby spinach leaves
• 1/2 cup pomegranate seeds

Makes 4 Servings

1. Cut and discard the core and the fennel bulb, then slice the bulb lengthwise into very thin strips; place in a serving bowl.
2. With a sharp paring knife, remove the peel and pith from the grapefruits. Working over a strainer set in a bowl, cut between the membranes to release the sections. Discard the membranes. Reserve 1 tablespoon of the grapefruit juice (squeeze the sections if you need more juice).
3. In a cup, combine the reserved 1 tablespoon juice, the vinegar and mustard. Slowly whisk in the oil. Season with salt and pepper.
4. Add the grapefruit sections, spinach and pomegranate seeds to the fennel. Drizzle with the dressing and toss to combine.

WW POINTS VALUE: 6 Pts.

 

Note: This recipe appears in the South Beach Diet Super quick Cookbook. This quick and easy salad is bursting with both color and bold flavors. This colorful salad can be enjoyed alone for lunch or dinner. I really loved how the pomegranates and grapefruit add zing to the spinach and fennel along with the dressing. Pomegranates and grapefruit also add a antioxidants such as Vitamin C. You can also use arugula or both spinach and arugula and your salad will still be delicious. If you really want to add a little more fruity flavor to your salad, I highly recommend using Blood Orange or Lemon Infused Olive Oil from the Imperial Olive in Williamsburg, VA. for more information, visit www.TheImperialOlive.com.