Spinach and pink grapefruit salad

SmartPoints® value per serving
Total Time
6 min
6 min
0 min
Nutty black sesame seeds and tart grapefruit make for an intriguing spinach salad. You can find black sesame seeds in most supermarkets in the international foods section or in Asian markets. If you prefer, substitute regular sesame seeds for the black and toast them to bring out their fullest flavor. This speedy six-minute salad is simple and delicious with tart fruit and an Asian-inspired sesame dressing. Serve as a starter salad for a pretty dinner party first course or add some grilled chicken and have as a quick main dish for lunch or dinner.


Grapefruit juice

2 Tbsp, freshly squeezed

Rice vinegar

1 Tbsp

Dark sesame oil

2 tsp

Low sodium soy sauce

2 tsp

Sherry cooking wine

1 tsp, cream or other sweet variety

Black pepper

¼ tsp, freshly ground

Fresh spinach

10 oz, baby variety


1 medium, pink or white, cut into sections

Sesame seeds

2 Tbsp, black


  1. To make the dressing, combine the juice, vinegar, oil, soy sauce, sherry, and pepper in a small bowl.
  2. Place the spinach in a large salad bowl. Add the dressing and toss gently. Top with the grapefruit and sprinkle with the sesame seeds. Serve at once. Yields about 2 1/2 ounces per serving.


As with ivory-colored sesame seeds, the oil in the black seeds easily turns rancid. So, store sesame seeds in the freezer for up to 1 year, in the refrigerator for up to 6 months, or on the pantry shelf for up to 3 months.