Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Grapefruit |
| 2 larges | Oranges |
| 2 teaspoons | Vegetable oil |
| ½ cup | Thinly sliced onion, separated into rings |
| 1 tablespoon | White wine vinegar |
| 1 teaspoon | Honey |
| ⅛ teaspoon | Salt |
| 8 cups | Loosely packed torn spinach leaves |
| ¼ cup | Plain croutons |
Peel and section grapefruit and oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve ¼ cup juice. Discard membranes.
Heat oil in a large Dutch oven over medium heat. Add onion, and saute 30 seconds. Stir in reserved juice, vinegar, honey, and salt. Add fruit and spinach; cook 1 minute or until spinach begins to wilt, tossing gently.
Yield: 4 servings (serving size: 1-½ cups salad and 1 tablespoon croutons).
Per serving: 123 Calories; 3g Fat (18% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 145mg Sodium NOTES : Arrange spinach mixture on individual salad plates; top with croutons.
Recipe by: Cooking Light, Jan/Feb 1995, page 122 Posted to MC-Recipe Digest V1 #395 by igor@... on Jan 28, 1997.