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October 8, 2018

Fresh Spinach and Grapefruit Salad

  • CA Farm to School Network

An easy to prepare salad with a quick homemade dressing is sure to entice your young eaters to try fresh spinach!

This is a CACFP recipe for local spinach.

Cooking and prep level: Basic.

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Yield10 servings
  • Serving Size1 cup
  • Energy70 cal
  • HAACP Process1
  • USDA Meal Components
    • 1/2 cup fruit
    • 1/2 cup vegetable

Ingredients

For the salad

  • 4 Grapefruits red or pink
  • 1/3 cup raisins
  • 20 ounces fresh spinach, washed
  • and torn
  • 1/2 small jicama, peeled and cut into
  • matchsticks

For the dressing

  • 2 cloves of garlic (minced)
  • 1/2 teaspoon honey
  • 2 Tablespoons white-wine vinegar
  • 2 Tablespoons mustard
  • 1/3 cup reserved grapefruit juice
  • Salt and Pepper to taste

Method

The Salad

1

With a sharp knife, remove the skin and white pith from the grapefruit and
discard. Working over a small bowl to catch the juice, cut the grapefruit
segments from their surrounding membrane; reserve segments in a small
bowl. Measure 1/3 cup of the juice and set aside.

2

Combine the spinach, jicama, grapefruit sections, and raisins in a salad bowl.

The Dressing

3

Combine and whisk together the vinegar, oil, mustard, honey, garlic, and
reserved grapefruit juice to make the dressing. Season with salt and pepper
to taste.

4

Drizzle with the dressing, toss and serve.

  • Nutrition Facts

  • 10 servings per container
  • Serving Size1 cup
  • Amount per serving
  • Calories70
  • % Daily Value*
  • Total Fat0 g0%
  • Sodium45 mg1.96%
  • Total Carbohydrate16 g5.82%
  • Dietary Fiber2 g7.14%
  • Total Sugars3 g
  • Protein3 g6%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Autumn, CACFP Recipe, Spring

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