Spinach Salad with Mushrooms and Grapefruit Vinaigrette

  • 15 mins
  • 9 ingredients


  • 5 tbs fresh squeezed grapefruit juice (about 1/2 grapefruit
  • 2 tbs white wine vinegar
  • 3 tbs extra virgin olive oil
  • dash white pepper
  • kosher salt to taste
  • 5 cups baby spinach, (7 oz package)
  • 1 1/2 cups fresh mushrooms, sliced
  • 1/2 cup thinly sliced red onion
  • grapefruit sections for garnish
  • Whisk grapefruit juice and vinegar in a large bowl.
  • Slowly whisk in oil, then season with salt and white pepper.
  • Add spinach and mushrooms.
  • Toss to coat vegetables with vinaigrette, then top with onion slices and grapefruit sections.

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