|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|
|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|
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.
|Serving Size||Per serving (with 2 tbsp / 25 ml of dressing)|
Source: Leslie Beck's Healthy Kitchen