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Hot and Sour Spinach Salad

Yield 6 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

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

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

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

Light and Luscious