Yield: 4 Servings
|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|
|1½ tablespoon||Vegetable oil|
|2 teaspoons||Dijon mustard|
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.