Jason Wrobel—aka J-Wro or J to the Wro, humorous guide to the vegan cuisine world, celebrity chef, and dynamic host of "How to Live to 100"—spins out a delicious, vegan spinach pecan salad with a tangy grapefruit strawberry dressing. Fresh grapefruit juice, apple honey, frozen strawberries, olive oil, ground mustard, poppy seeds, orange zest, and grapefruit zest go into a blender to make the dressing in just seconds. Drizzle this over baby spinach and pecans for a meal in minutes that's perfectly refreshing, especially during the warmer summer months.
Grapefruit Strawberry Salad Dressing
- ¾ cup grapefruit juice
- 1 tablespoon apple honey
- 4–5 frozen strawberries
- 1 tablespoon olive oil
- 1 teaspoon stone ground mustard
- 2 teaspoons poppy seeds
- ⅛–¼ teaspoon arrowroot powder
- Couple inches lemon and grapefruit peel
Add all dressing ingredients to blender and blend for about 30 seconds. Drizzle over top of spinach, pecans, and grapefruit pieces, or atop your preferred salad mixture.
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