| 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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