grapefruit

To allow our staff to spend holidays with friends and family,

Tarbell's takes off seven days a year:

New Year's Day

Memorial Day

Independence Day

Labor Day

Thanksgiving

Christmas

And Super Bowl Sunday for our Annual Staff Appreciation Party!

Baby Spinach Salad with Ruby Grapefruit and Candied Pecans

~ Serves Four ~

1/4 cup (packed) golden brown sugar

6 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

1 cup pecan halves

1 6 oz. bag baby spinach leaves

2 large ruby grapefruit, peeled and segmented

Coat sheet pan with 3 T of olive oil.
Stir the sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy bottomed pan, and put over medium heat until sugar melts and starts to bubble, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly.
Pour out nuts onto the oiled baking sheet, carefully separate hot nuts and let cool, approximately 15 minutes.
Rinse and spin dry the baby spinach. Place spinach in a medium size mixing bowl.
In a separate and smaller mixing bowl add remaining vinegar and a pinch of salt. Stir until salt dissolves.
Add the remaining olive oil and a little grapefruit juice; season with salt and white pepper to taste.
Lightly dress the spinach, arrange the grapefruit segments around the edge of the plate, and mound the spinach salad in the middle.

a member of THE TARBELL'S COLLECTION