Healthy Recipes from Peter's Principles
Spinach and Grapefruit Salad
Ingredients:
1 pound fresh baby spinach leaves
3 Navel grapefruit, peeled, sectioned, membranes removed
1/2 cup bleu cheese, crumbled
1/2 cup pecans, coarsely chopped, toasted
Preparation:
- Arrange spinach leaves and grapefruit sections on serving plates and top with crumbles of bleu cheese and pecans. Delicious served with raspberry vinaigrette dressing.
- Bake on a baking sheet for about one hour or until very tender. When cool enough to handle, remove skins and blend potatoes, vinegar and cinnamon in a food processor until smooth.
- Transfer your mixture to a bowl. Stir in the sour cream. Season with salt and pepper. Serve with a sprinkle of cinnamon.
Note: If Navel grapefruit are unavailable, use pink grapefruit.