How To Make Spinach Salad with Champagne Vinaigrette
Enjoy a low-carb meal with this spinach salad that’s loaded with seared scallops, grapefruit, and a drizzle of tart champagne vinaigrette.
Serves:
Ingredients
- 2pink grapefruits,reserve 3 slices
- 1lbsea scallops,washed and dried with a paper towel
- 2tspolive oil
- salt and pepper
- 8ozbaby spinach and arugula
For Champagne Vinaigrette:
- 2tbspolive oil
- 1tbspchampagne vinegar,or white wine vinegar
- 2tbspshallots,chopped
- salt and pepper
- 3grapefruit juice,from reserved slices of grapefruit
Instructions
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Peel the skin and white membrane off the grapefruit and separate the pieces. Reserve 3 grapefruit slices for the vinaigrette and squeeze the juice. Set aside.
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Chop up the remaining grapefruit for the salad.
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In a medium bowl whisk olive oil, squeezed grapefruit juice (from 3 slices of grapefruit), champagne vinegar, chopped shallots, salt, and pepper.
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Season scallops with salt and pepper.
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Heat a large pan on high heat. When the pan is hot, add oil and place scallops in the pan.
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Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
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Turn and cook for about another 1 minute while their centers are still slightly translucent (Check by viewing them from the side). Be careful not to overcook. Remove from the pan.
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Divide the baby greens evenly between four plates.
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Arrange grapefruit on the plate and top with scallops. Drizzle with vinaigrette.
Nutrition
- Calories: 306.03kcal
- Fat: 10.58g
- Saturated Fat: 1.56g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.72g
- Polyunsaturated Fat: 1.48g
- Carbohydrates: 37.19g
- Fiber: 5.21g
- Sugar: 23.67g
- Protein: 18.89g
- Cholesterol: 27.22mg
- Sodium: 1203.69mg
- Calcium: 210.21mg
- Potassium: 1220.29mg
- Iron: 3.60mg
- Vitamin A: 408.17µg
- Vitamin C: 119.07mg
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