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Spinach, Pink Grapefruit and Cashew Salad

From: Diamond Nuts

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Tart and sweet with the crunch of rich and creamy Emerald Whole Roasted Cashews, this salad is quick and easy -- especially if you prepare the grapefruit and dressing ahead of time. It's the perfect year-round salad to serve for lunch, dinner or as a side dish with roasted chicken or grilled salmon.

Ingredients

  • 2 pink grapefruits
  • 1 tablespoon grapefruit juice (reserved from segmenting the fruit)
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Big pinch Kosher salt
  • Big pinch freshly ground black pepper
  • 3 tablespoons olive oil
  • 8 cups baby spinach leaves
  • ½ cup very thinly sliced red onion
  • 1 cup Emerald Whole Roasted Cashews

Directions

To segment the grapefruit: Using a very sharp, thin-bladed knife (a 4" blade works very well), cut a slice off the top and bottom of the grapefruit to just expose the flesh. Place the grapefruit on a flat cutting surface and, following the curve of the grapefruit, carefully cut away all the rind to expose the pink flesh.

Place the peeled fruit in your left hand and holding it over a bowl to catch any juices and the segments, carefully release each segment by sliding your knife blade along each side of each membrane while cutting toward the center of the fruit. Let each segment drop into the bowl as you cut your way around the grapefruit. When all the segments have been released, squeeze the membrane to remove any additional juice, then discard the membrane. Repeat with the second grapefruit. Segments can be stored in their juice in a tightly covered container in the refrigerator for up to 2 days.

To make the dressing: In a small bowl combine the reserved grapefruit juice, balsamic vinegar, Dijon mustard, and a big pinch of salt and freshly ground black pepper. Slowly whisk in the olive oil to make a thick dressing. Dressing can be stored in a tightly sealed jar in the refrigerator for up to one week.

When ready to serve: In a large salad bowl, combine spinach, onion and drained grapefruit segments. Add the dressing and toss to coat.

Divide salad mixture evenly among 4 -6 chilled plates. Garnish with the whole roasted cashews and serve immediately.


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