Spinach and Grapefruit Salad with Tangy Ginger Dressing

Spinach and Grapefruit Salad with Tangy Ginger Dressing

Book Club Recipes from Grace O:
FoodTrients®: Age-Defying Recipes for a Sustainable Life

Spinach and Grapefruit Salad  with Tangy Ginger Dressing

FoodTrients

FoodTrients Book Club Menu: 

Also see: Grace O’s recipes for Green Tea Noodles with Edamameand Pear and Apple Tart 

For more recipe ideas, visit FoodTrients.com

GraceONo matter what your book club is reading, you can add a lot of flavor to the discussion with these tasty dishes from FoodTrients: Age-Defying Recipes for a Sustainable Life. We’ve put together a menufor you that we hope will be a bestseller – Spinach and Grapefruit Salad, Green Tea Noodles with Edamame, and Pear and Apple Tart. Some of therecipes serve two, so you may need to multiply servings by the number of guests attending your book club meeting. 

Spinach and Grapefruit SaladGrapefruit Salad

Spinach contains iron as well as age-defying antioxidants. Grapefruit is chock-full of vitamin
C and potassium. You can use pink or white grapefruit in this salad, though pink grapefruit has the added benefit of lycopene. If you use whole segments of the grapefruit, you’ll also
add fiber. The candied walnuts and dried apricots balance the acidity of the grapefruit and increase the antioxidants in this dish.

1 bunch or 1 bag spinach leaves
1 whole grapefruit, segmented
¼ cup candied walnuts
¼ cup dried apricots
Tangy Ginger Dressing (see recipe)

1. Wash and stem the spinach leaves and place in a bowl.

2. Add the grapefruit, walnuts, and apricots.

3. Toss with Tangy Ginger Dressing to taste.

Yield: 2 servings

FoodTrients:

Carotenoids
Fiber
Lutein
Lycopene
Omega-3s
Vitamin C

Tangy Ginger DressingGinger dressing

Ginger gives this dressing its flavor as well as amazing anti-inflammatory benefits and pain-reducing effects. It also relaxes muscles, increases circulation, and aids digestion. Buy the whole gingerroot, then peel or cut off about an inch of the rough skin. Grate only as much ginger as you need, and put the root back into the refrigerator, ready to be peeled and grated for the next dish. Grace uses this dressing with her Green Tea Noodles with Edamame and over her Spinach and Grapefruit Salad. It works well with any mixed green salad.

1 tablespoon grated gingerroot
1 tablespoon soy sauce
1 tablespoon mirin (seasoned rice wine)
1 tablespoon sesame oil
Dash of ground pepper

Combine all the ingredients in a container with a tight-fitting lid and shake until well blended.

Yield: about 1/4 cup

FoodTrients:

Gingerol
Isoflavones