Category: Salads

2 large Grapefruit

2 large Oranges

2 tsp Vegetable oil

1/2 cup Thinly sliced onion, separated into rings

1 tbsp White wine vinegar

1 tsp Honey

1/8 tsp Salt

8 cup Loosely packed torn spinach leaves

1/4 cup Plain croutons

Peel and section grapefruit and oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 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: 1-1/2 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@digex.net on Jan 28, 1997.