From the Pantry Butler kitchen

Grapefruit Spinach Salad

6 servings

Grapefruit Spinach Salad

Water chestnuts give this spinach salad a delightful crunch when served with the spicy and tangy dressing. USDA MyPlate Kitchen — North Dakota State University Extension Service (public domain), via myplate.food

Ingredients

  • 4 1/2 cups fresh spinach, washed and drained
  • 1 can sliced mushrooms, drained (2 ounce cans)
  • 1 cup water chestnuts, diced — 5 oz can
  • 2 grapefruits, sectioned and diced
  • 1/4 cup vegetable oil
  • 1 tablespoon vinegar
  • 2 us fluid ounces grapefruit juice
  • 1 tablespoon soy sauce, low-sodium
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1 teaspoon dry mustard

Method

  1. Wash hands with soap and water.
  2. Tear spinach coarsely and place in large salad bowl.
  3. Add mushrooms, water chestnuts, and grapefruit.
  4. Mix together oil, vinegar, grapefruit juice, soy sauce, hot pepper sauce, salt, and dry mustard.
  5. Toss dressing with spinach mixture and serve.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table