Hot and Sour Spinach Salad



6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 133
Caloriesfromfat 27 %
Fat 4 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.5 g
Carbohydrate 17.1 g
Fiber 0.0 g
Cholesterol 13 mg
Iron 0.0 mg
Sodium 246 mg
Calcium 0.0 mg


1/4 cup fine, dry breadcrumbs
1/8 teaspoon salt
4 ounces reduced-fat Monterey Jack cheese, cubed
1 egg white, lightly beaten
6 cups torn fresh spinach
1/2 cup sliced green onions
3 tablespoons brown sugar
1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted
3 tablespoons balsamic vinegar
1/2 teaspoon hot sauce
2 large pink grapefruit, peeled andsectioned


Combine breadcrumbs and salt; stir well. Dip cheese in egg white; dredge in breadcrumb mixture. Place cheese on a baking sheet lined with wax paper. Freeze 30 minutes.

Combine spinach and green onions; toss well, and set aside.

Combine brown sugar and next 3 ingredients in a small saucepan; stir well. Bring to a boil; remove from heat, and stir in grapefruit.

Remove prepared cheese from freezer. Remove wax paper, and bake cheese at 400° for 3 to 4 minutes or until cheese begins to soften.

Pour grapefruit mixture over spinach mixture; toss gently. Top evenly with baked cheese. Serve immediately.