Ww Spinach And Pink Grapefruit Recipes

Steps:

• In a big bowl, mix olive oil, balsamic vinegar and honey.
• Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.
• And grab a fork and begin to eat ;).

Steps:

• To make the dressing: combine the first 6 ingredients(juice through pepper).
• Put the spinach in a large bowl, toss with the dressing. Top with the grapefruit adn sesame seeds. Serve right away.

Steps:

• Using small sharp knife, remove peel and white pith from the grapefruits.
• Working over a bowl to catch juice, cut between membranes to release segments.
• Reserve juice in bowl.
• Arrange grapefruit segments decoratively on 4 plates, dividing equally.
• Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat.
• Stir in creme de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours.
• Garnish with mint if desire, and serve.

Steps:

• Combine the sugar in a saucepan with 1 pint cold water. Place over a low heat and stir until the sugar dissolves.
• Once the liquid is clear, raise the heat under the pan and bring to a boil. Simmer steadily for 5 minutes, in order to make a syrup.
• Meanwhile, peel the pink grapefruit, removing as much white pith from around the flesh as possible. Working over a mixing bowl to catch the juices from the fruit, cut the flesh into segments by running a serrated fruit knife down each side of the membrane dividing the fruit's segments.
• Ease the cut segment out into the mixing bowl and, when each segment has been cut away, squeeze the remaining membrane to extract as much juice as possible before discarding it.
• Pick out any seeds.
• Tear the basil leaves into tiny pieces and stir them into the sugar syrup. Pour the syrup over the grapefruit, stir gently to coat evenly, then cover and marinate in the fridge for about 2 hours before serving.

Steps:

• In a bowl whisk together vinegar, honey, and mustard and add oil in a stream, whisking until emulsified.
• In a large heavy skillet cook onion and bacon over moderate heat, stirring occasionally, until onion is pale golden and bacon is browned. Add sesame seeds and cook, stirring, until pale golden.
• In a large serving bowl toss together spinach, grapefruit sections, and bacon mixture. Add about half of dressing and toss to combine, adding more dressing if desired.

Steps:

• Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.