Spinach and Grapefruit Salad with Citrus Maple Dressing
|1/4 cup ||walnut halves|
|4 cups ||spinach |
|1 ||grapefruit, peeled and sectioned|
|1 ||small red onion, thinly sliced|
|1 cup ||sliced mushrooms|
|1/2 cup ||low-fat goat cheese|
|1/4 cup ||freshly squeezed grapefruit juice |
|1 tbsp ||freshly squeezed lemon juice|
|1 tbsp ||maple syrup|
|1 tbsp ||extra-virgin olive oil|
|1/2 tbsp ||Dijon mustard|
|1/2 tsp ||minced fresh ginger root|
|1 ||clove garlic, crushed|
Preheat oven to 350°F (180°C).
Bake walnuts on a baking sheet for 5 to 7 minutes, until lightly brown and fragrant.
Remove from oven; set aside to cool.
In a large bowl, toss spinach with grapefruit, onion, mushrooms, goat cheese and toasted walnuts.
In a small bowl, whisk together grapefruit juice, lemon juice, maple syrup, olive oil, mustard, ginger root and garlic.
Drizzle salad with dressing; serve immediately.
Per 1-3/4 cup (425 ml) serving of salad with 2 tbsp (25 ml) Citrus Maple Dressing: 208 cal, 8 g pro, 14 g total fat (1 g saturated fat), 16 g carb, 3 g fibre, 0 mg chol, 168 mg sodium