---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Spinach And Grapefruit Salad
  Categories: Citrus, Salads
       Yield: 8 servings
  
  
         2 ts poppy seeds
       1/2    red onion -- thinly sliced
         3    grapefruit -- pink or red
         6    cloves garlic -- peeled
         2 TB white wine vinegar
         2 TB olive oil -- extra-virgin
         1 TB coarse-grain mustard -- pref
   :          Pommery
       1/2 ts honey
   :          salt and freshly ground
   :          pepper
       3/4 lb fresh spinach, washed and
   :          torn -- (16 cups)
       1/2 sm jicama, peeled & cut -- in
   :          matchsticks
   
   Heat a small skillet over medium heat. Add poppy seeds
   and toast, stirring constantly, until aromatic, 1-2
   minutes; set aside Place onion slices in small bowl;
   add cold water to cover and soak for 10 minutes.
   Drain. Meanwhile, with a sharp knife, remove skin and
   white pith from grapefruit and discard. Working over a
   small bowl to catch the juice, cut the grapefruit
   segments from their surrounding membranes; reserve the
   segments in a small bowl. Measure 1/3 cup of the juice
   and set aside. Bring garlic cloves in a small saucepan
   and add water to cover. Bring to a simmer over medium
   heat; cook until tender, about 3 minutes. Drain. In a
   blender, combine vinegar, oil, mustard, honey, cooked
   garlic and reserved grapefruit juice. Blend until
   creamy. Season with salt and pepper. In a sald bowl,
   combine spinach, jicama, and reserved onions and
   grapefruit sections. Drizzle with the dressing and
   toss. Arrange on salad plates and garnish with the
   toasted poppy seends.
   
   Recipe By     : MSBello
  
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