Before you scroll down for the yummy recipe here are a few facts about our friend the Red Grapefruit
- packs antioxidant power and possibly more heart benefits than the white grapefruit. In a preliminary 30-day test of 57 people with heart disease, those eating one red grapefruit daily decreased their LDL (bad) cholesterol by 20 percent and decreased triglycerides by 17 percent.
- In contrast, those eating a white grapefruit reduced LDL by 10 percent with no significant change in triglycerides, compared with a group of people who didn’t eat the fruit.
- Vitamin C-rich grapefruit as a juice, in salads, or by itself. The only way the body can get vitamin C is through food, such as citrus fruits, or supplements.
- NOTE:Grapefruit interacts with certain drugs, including statins and antiarrhythmic medications, so check with your health-care professional.
8 cups fresh baby spinach
8 ounces small cooked Shrimp
2 red or pink grapefruit, peeled and sectioned, cut into bite size pieces
2 oranges, peeled and sectioned
Juice of one Orange
1/2 teaspoon raw honey
1/2 teaspoon poppy seeds
1/4 teaspoon sea salt
1/4 teaspoon dry mustard
2 tablespoons sliced raw almonds, toasted (optional)
Directions: Place spinach in a large bowl. Add cooked Shrimp, grapefruit sections, and orange sections.
For the Dressing: in a blender, combine orange juice, oil, honey, poppy seeds, salt, and dry mustard. Cover Pulse blend for 3—60 seconds. Pour half the dressing onto Spinach; toss gently. Top with almonds. Serve remaining dressing on the side.
courtesy of Carol Takakura @ Creativewellnesswithcarol.com