- 3 cups packed baby spinach
- 4 cups diced cooked beets
- 2 cups grapefruit sections, jarred, liquid drained
- ¼ red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- In large salad bowl toss together the fruits and vegetables. Add vinegar and oil; toss together until blended. Makes 3 servings.