| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Dutch | Salads | 4 | Servings |
INGREDIENTS
| 2 | lg | Grapefruit |
| 2 | lg | Oranges |
| 2 | ts | Vegetable oil |
| 1/2 | c | Thinly sliced onion, separated into rings |
| 1 | tb | White wine vinegar |
| 1 | ts | Honey |
| 1/8 | ts | Salt |
| 8 | c | Loosely packed torn spinach leaves |
| 1/4 | c | Plain croutons |
INSTRUCTIONS
Peel and section grapefruit and oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup juice. Discard membranes. Heat oil in a large Dutch oven over medium heat. Add onion, and saute 30 seconds. Stir in reserved juice, vinegar, honey, and salt. Add fruit and spinach; cook 1 minute or until spinach begins to wilt, tossing gently. Yield: 4 servings (serving size: 1-1/2 cups salad and 1 tablespoon croutons). Per serving: 123 Calories; 3g Fat (18% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 145mg Sodium NOTES : Arrange spinach mixture on individual salad plates; top with croutons. Recipe by: Cooking Light, Jan/Feb 1995, page 122 Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
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