Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
496
Calories
6g
Protein
35g
Fat
48g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Raspberry | 1 cup (123g) | 64 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 ounces fresh spinach
- 2 ruby red grapefruit peeled and sectioned
- ½ cup toasted chopped pecans
- ½ cup light olive oil
- ¼ cup raspberry vinaigrette
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon maple syrup
- ⅛ teaspoon minced serrano
Directions
1
Tear spinach leaves from stems.
2
Wash and dry completely.
3
Place in large salad bowl tearing large leaves into bite-size pieces.
4
Toss grapefruit sections with spinach.
5
Combine oil, vinegar, salt, pepper, maple syrup and serrano and whisk together or shake in airtight container until salt is dissolved.
6
Pour over salad and toss to evenly coat ingredients.
7
Garnish with chopped pecans.
8
Category:Cathy's Recipes
9
Category:Salad Recipes
10
Category:Spinach Recipes
11
Category:Grapefruit Recipes
12
Category:Pecan Recipes
Recipe sourced from
fandom