Ingredients
| Quantity | Ingredients |
|---|---|
| Salad | |
| 1/4 cup / 50 ml | walnut halves |
| 4 cups 1 litre | spinach |
| 1 | grapefruit, peeled and sectioned |
| 1 | small red onion, thinly sliced |
| 1 cup / 250 ml | sliced mushrooms |
| 1/2 cup / 125 ml | crumbled goat cheese |
| Dressing | |
| 1/4 cup / 50 ml | freshly squeezed grapefruit juice |
| 1 tbsp / 15 ml | freshly squeezed lemon juice |
| 1 tbsp / 15 ml | maple syrup |
| 1 tbsp / 15 ml | extra-virgin olive oil |
| 1/2 tbsp / 7 ml | Dijon mustard |
| 1/2 tsp / 2 ml | minced fresh ginger root |
| 1 | clove garlic, crushed |
Directions
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.
Serves 4.
Nutrition Facts
| Serving Size | Per serving (with 2 tbsp / 25 ml of dressing) |
| Calories | 208 |
| Cholesterol | 0 |
| Carbohydrates | 16 |
| Fiber | 3 |
| Protein | 8 |
| Fat | 14 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 168 |
Source: Leslie Beck's Healthy Kitchen