| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
|
Salads |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh Spinach |
| 1 |
sm |
Head Radicchio, Separated |
|
|
Into Leaves |
| 2 |
tb |
Lemon Juice |
| 2 |
tb |
Vegetable Oil |
| 1 |
ts |
Sugar 1/2 t. Pepper |
| 1/4 |
ts |
Paprika, 1/8 t. Red Pepper |
| 2 |
c |
Peeled, Cubed Ripe Papaya |
| 2 |
lg |
Pink Grapefruit, Peeled |
|
|
& Sectioned |
| 2 |
md |
Oranges, |
|
|
Peeled & Sectioned |
| 1/2 |
md |
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:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”