Title: Wilted Spinach-And-Citrus Salad
Categories: Salads
Yield: 4 Servings

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

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.