Spinach-and-Grapefruit Salad

BECKY LUIGART-STAYNER

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 28%
  • Fat: 5.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 6.4g
  • Carbohydrate: 27.5g
  • Fiber: 5.8g
  • Cholesterol: 5mg
  • Iron: 3.7mg
  • Sodium: 409mg
  • Calcium: 163mg

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)

Preparation

  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.
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