Wilted spinach-and-citrus salad

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.

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