---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spinach And Grapefruit Salad
 Categories: Citrus, Salads
      Yield: 8 servings
 
 
        2 ts Poppy seeds
      1/2    Red onion -- thinly sliced
        3    Grapefruit -- pink or red
        6 cl Garlic -- peeled
        2 tb White wine vinegar
        2 tb Olive oil -- extra-virgin
        1 tb Coarse-grain mustard -- pref
             - pommery
      1/2 ts Honey
             Salt and freshly ground
             - pepper
      3/4 lb Fresh spinach, washed and
             - torn -- (16 cups)
      1/2 sm Jicama, peeled & cut -- in
             - matchsticks
  
  Heat a small skillet over medium heat. Add poppy seeds
  and toast, stirring constantly, until aromatic, 1-2
  minutes; set aside. Place onion slices in small bowl;
  add cold water to cover and soak for 10 minutes.
  Drain. Meanwhile, with a sharp knife, remove skin and
  white pith from grapefruit and discard. Working over a
  small bowl to catch the juice, cut the grapefruit
  segments from their surrounding membranes; reserve the
  segments in a small bowl. Measure 1/3 cup of the juice
  and set aside. Bring garlic cloves in a small saucepan
  and add water to cover. Bring to a simmer over medium
  heat; cook until tender, about 3 minutes. Drain. In a
  blender, combine vinegar, oil, mustard, honey, cooked
  garlic and reserved grapefruit juice. Blend until
  creamy. Season with salt and pepper. In a salad bowl,
  combine spinach, jicama, and reserved onions and
  grapefruit sections. Drizzle with the dressing and
  toss. Arrange on salad plates and garnish with the
  toasted poppy seeds.
  
  Recipe By     : MSBello
 
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