| 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 |
tb |
Raspberry-flavored vinegar |
| 3 |
tb |
Honey |
| 1 1/2 |
tb |
Vegetable oil |
| 2 |
ts |
Dijon mustard |
| 1/8 |
ts |
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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