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CATEGORY CUISINE TAG YIELD
Fruits, Vegetables Dutch Salads 4 Servings

INGREDIENTS

2 Grapefruit
2 Oranges
2 t Vegetable oil
1/2 c Thinly sliced onion
separated into rings
1 T White wine vinegar
1 t Honey
1/8 t Salt
8 c Loosely packed torn spinach
leaves
1/4 c Plain croutons

INSTRUCTIONS

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.

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“Jesus: so far ahead of his time that we’re still no closer to catching up”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 85
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 86.7mg
Potassium: 202.7mg
Carbohydrates: 15.7g
Fiber: 2.6g
Sugar: 10.9g
Protein: 1.3g


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