| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Vegetables | Salads | 4 | Servings | |
INGREDIENTS
| 4 | c | Tightly packed torn fresh |
| spinach | ||
| 2 | c | Grapefruit sections, 3 |
| medium | ||
| 1/2 | lb | Thinly sliced lean deli ham |
| cut into 1/2-inch strips | ||
| 1 | Hard-cooked egg, finely | |
| chopped | ||
| 3 | T | Raspberry-flavored vinegar |
| 3 | T | Honey |
| 1 1/2 | T | Vegetable oil |
| 2 | t | Dijon mustard |
| 1/8 | t | Pepper |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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