Prep 15 mins
Cook 0 mins
Delicious for summer and barbecues.
- 1 red grapefruit
- 1 large orange
- 225 g baby spinach leaves
- 250 g cantaloupes, flesh cut into bite-sized chunks
- 2 spring onions, white parts only, very thinly sliced
- 55 g thinly sliced parma ham, cut in to shreds
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon single cream
- 1⁄2 teaspoon honey
- salt and pepper
- To make the dressing, put the vinegar, oil, cream and honey in a small screw-top jar. Cover and shake until well blended. Set aside.
- Working over a bowl to catch the juice, peel the grapefruit, removing all the bitter white pith, then cut it into segments between the membranes. If large, cut the segments into bite-sizes pieces. Set the grapefruit segments aside on a plate.
- Using a citrus zester, take fine shreds of zest from the orange and set aside. Working over the bowl containing the grapefruit juice, peel the orange, removing all the pith, then cut it into segments between the membranes and cut the segments into bite-sized pieces, if liked. Add to the grapefruit segments and set aside.
- Add 1 tbsp of the combined grapefruit and orange juices to the dressing, and shake again to blend.
- Taste and add more citrus juice, if liked. Add salt and pepper to taste.
- Place the spinach in a large serving bowl. Add the orange and grapefruit segments, the melon and spring onions and toss together. Shake the dressing once more, then pour it over the salad and toss. Scatter the Parma ham and orange zest over the top and serve at once.
This is probably one of the better spinach salads I have had. Most are too sweet for us and this has such a nice balance of flavors. The dressing also works with other salads and there is just enough to enhance the vegetables and fruits. Thanks for an inventive and interesting recipe.
This is a very flavourful salad. The dressing complements the spinach and fruit beautifully. I did omit the ham since this was being shared with DD who doesn't eat meat.
This salad has a lot going for it. I loved the way the citrus fruits complemented each other and using the juice in the dressing. This salad is really easy if you buy the citrus already prepared in the jars, which you can usually find in the produce dept. of your store. I make an unholy mess if I try to dissect any citrus! When making the dressing, you might think that it is not enough dressing, but it is! Flavors it just right. The only reason I didn't give this 5 stars is because I didn't use the ham. I'm sure that would give it another boost in flavor, but don't know for sure, therefore, 4 stars. Thnx for posting, Susan. Made for Spring 2008 My-3-Chefs.