Grapefruit Citrus Spinach Salad

Servings: 2 (Makes a little less than ½ cup dressing)


14 cup Flying Olive Lemon, Lime, or Blood Orange Extra Virgin Olive Oil

3 Tbsp Flying Olive Grapefruit Balsamic Vinegar

1 Tbsp honey

1 pink grapefruit, top and bottom cut off, peel sliced off, and segments cut from the membranes. (no pith or seeds)

12 cup walnuts or pecans, chopped

14 cup dried cranberries

4 cups baby spinach leaves or salad greens of choice (the photo shows mixed greens)


In a lidded jar, or with a whisk, mix the Flying Olive Extra Virgin Olive Oil of Choice, the Flying Olive Grapefruit Balsamic Vinegar, and honey. Combine well and set aside.

Place the greens on each plate, top with thegrapefruit sections, walnuts, and cranberries. Drizzle on the dressing and serve. If there is any dressing left, you can refrigerate it for up to 5 days.


Submitted by Barb L.