Wilted Spinach-and-Citrus Salad

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Wilted Spinach-and-Citrus Salad

 

2 large grapefruit

2 large oranges

2 teaspoons vegetable oil

1/2 cup thinly sliced onion, separated into rings

1 tablespoon white wine vinegar

1 teaspoon honey or maple syrup

1/8 teaspoon salt

8 cups loosely packed torn spinach leaves

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. Yields 4

servings.