Hot and Sour Spinach Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 27%
  • Fat: 4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.5g
  • Carbohydrate: 17.1g
  • Fiber: 0.0g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 246mg
  • Calcium: 0.0mg


  • 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


  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.
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