| 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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