Wilted Spinach-and-Citrus Salad

Cooking Light
4 servings (serving size: 1 1/2 cups salad and 1 tablespoon croutons)


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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
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. Arrange spinach mixture on individual salad plates; top with croutons.

Created date

June 2004

Nutritional Information

Calories 178
Caloriesfromfat 19 %
Fat 3.6 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 1.3 g
Protein 5.8 g
Carbohydrate 35.1 g
Fiber 10.2 g
Cholesterol 0.0 mg
Iron 3.4 mg
Sodium 160 mg
Calcium 178 mg