6 cups baby spinach
2 ruby red grapefruits, supremed
3/4 cup toasted walnut pieces
1/2 red onion, sliced thin
Olive Oil Vinaigrette:
Remaining juice from ruby red grapefruit (approx 1/4 cup
4 cloves roasted garlic
1/4 cup Extra Virgin olive oil
salt and pepper to taste
Garnish with parmesan cheese flakes
Toss salad ingredients together in large bowl. Set aside.
In a food processor or blender, blend togeter dressing ingredients and adjust to taste. Toss with salad. Sprinkle parmesan cheese flakes on top.