Hot and Sour Spinach Salad

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

Preparation

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.