Wilted Spinach-and-citrus Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Grapefruit,
2 large: Oranges,
2 tsp: Vegetable oil,
1/2 cup: Thinly sliced onion, separated into rings
1 tbsp: White wine vinegar,
1 tsp: Honey,
1/8 tsp: Salt,
8 cup: Loosely packed torn spinach leaves,
1/4 cup: Plain croutons,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Salads