| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | Salads | 8 | Servings | |
INGREDIENTS
| 1 | lb | Fresh Spinach |
| 1 | Head Radicchio, Separated | |
| Into Leaves | ||
| 2 | T | Lemon Juice |
| 2 | T | Vegetable Oil |
| 1 | t | Sugar 1/2 t. Pepper |
| 1/4 | t | Paprika, 1/8 t. Red Pepper |
| 2 | c | Peeled, Cubed Ripe Papaya |
| 2 | Pink Grapefruit, Peeled | |
| & Sectioned | ||
| 2 | Oranges | |
| Peeled & Sectioned | ||
| 1/2 | Onion Thin Onion Rings |
INSTRUCTIONS
Remove Stems From Spinach. Wash & Pat Dry On Paper Towels. Tear Into Bite-Size Pieces. Combine Spinach & Radicchio in A Large Bowl. Toss Well. Combine Lemon Juice, Oil, Sugar, Pepper, Paprika, Salt & Red Pepper in A Jar. Cover Tightly & Shake Vigorously. Add To Spinach Mixture, Tossing Gently. Add Papaya, Orange & Onion. Toss Gently. (Fat 3.8. Chol. 0.)
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”
Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 186mg
Potassium: 204.6mg
Carbohydrates: 12.7g
Fiber: 2.6g
Sugar: 9.4g
Protein: 2.5g