Grapefruit, ham, and spinach salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Tightly packed torn fresh spinach |
| 2 | cups | Grapefruit sections, (3 medium) |
| ½ | pounds | Thinly sliced lean deli ham, cut into 1/2-inch strips |
| 1 | Hard-cooked egg, finely chopped | |
| 3 | tablespoons | Raspberry-flavored vinegar |
| 3 | tablespoons | Honey |
| 1½ | tablespoon | Vegetable oil |
| 2 | teaspoons | Dijon mustard |
| ⅛ | teaspoon | Pepper |
Directions
Divide spinach among 4 serving plates, and top each with one-fourth of grapefruit sections, ham, and egg. Combine vinegar and next 4 ingredients in a bowl, and stir well with a wire whisk. Drizzle 2 tablespoons of dressing over each salad. Yield: 4 servings.
Per serving: 234 Calories; 9g Fat (35% calories from fat); 14g Protein; 25g Carbohydrate; 72mg Cholesterol; 888mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 132 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.