Grapefruit & Warm Wild Rice Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
160
protein 
4 g
sodium 
54 g
carbohydrates 
26 g
fat 
6 g
fiber  
4 g
cholesterol 
0 g
Servings 
8
Ingredients 

Dressing
½ cup fresh grapefruit juice
2 Tbsp fresh orange juice
1 Tbsp chopped shallots
2 tsp minced, fresh ginger root
1 tsp brown sugar
2 tsp white wine vinegar
2 tsp canola oil
1 tsp chopped, fresh tarragon

Wild Rice
2 cups cooked wild rice 
½ tsp orange zest
½ tsp ground cinnamon
¼ tsp sea salt
¼ tsp freshly ground black pepper

4 cups organic spinach
2 med grapefruits, peeled and segmented into 32 segments
½ cup Candied Pecans

Instructions 
  1. In a large bowl, toss together spinach and dressing. 
  2. Combine rice, orange zest and cinnamon in a small saucepan and steam for 10 minutes, or until warmed through. Season with salt and pepper.
  3. Place all ingredients for dressing in a blender and blend until well combined.
  4. Serve ½ cup spinach salad topped with ¼ cup rice. Place 4 grapefruit segments around rice and sprinkle 1 tablespoon Candied Pecans over the top.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.