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Spinach-and-Grapefruit Salad

BECKY LUIGART-STAYNER
Yield 4 servings

Ingredients

  • 2 tablespoons chopped pecans
  • 8 cups torn spinach
  • 2 cups red grapefruit sections (about 3 medium grapefruit)
  • 2 cups sliced mushrooms (about 8 ounces)
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1/2 cup raspberry fat-free vinaigrette (such as Girard's)

Nutrition Information

  • calories 165
  • caloriesfromfat 28 %
  • fat 5.2 g
  • satfat 1.6 g
  • monofat 2.2 g
  • polyfat 0.9 g
  • protein 6.4 g
  • carbohydrate 27.5 g
  • fiber 5.8 g
  • cholesterol 5 mg
  • iron 3.7 mg
  • sodium 409 mg
  • calcium 163 mg

How to Make It

  1. Place the pecans in a large skillet, and cook over medium heat 3 minutes or until lightly browned, shaking skillet frequently. Set aside.

  2. Place 2 cups spinach on each of 4 serving plates. Arrange 1/2 cup grapefruit and 1/2 cup mushrooms over spinach. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons pecans; drizzle each with 2 tablespoons vinaigrette.