Wilted Spinach and Citrus Salad

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* Exported from MasterCook *

 

Wilted Spinach-and-Citrus Salad

 

Recipe By : Cooking Light, Jan/Feb 1995, page 122

Serving Size : 4 Preparation Time :0:00

Categories : 1995 Salads/Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large grapefruit

2 large oranges

2 teaspoons vegetable oil

1/2 cup onion -- thinly sliced

--separated into rings

1 tablespoon white wine vinegar

1 teaspoon honey

1/8 teaspoon salt

8 cups fresh spinach -- torn

1/4 cup plain croutons

 

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 sauté 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. Arrange spinach mixture on individual salad

plates; top with croutons. Yield: 4 servings (serving size: 1-1/2 cups salad

and 1 tablespoon croutons).

 

 

 

Per serving = 169 calories, 3 gm fat, 0 mg cholesterol, 170 mg sodium, 35 gm

carbohydrate, 5 gm protein, 7 gm fiber

Exchanges: 1 vegetable, 1 1/2 fruit, 1/2 fat