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Wilted Spinach-and-Citrus Salad

Yield 4 servings (serving size: 1 1/2 cups salad and 1 tablespoon croutons)

Ingredients

  • 2 large grapefruit
  • 2 large oranges
  • 2 teaspoons vegetable oil
  • 1/2 cup thinly sliced onion, separated into rings
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 8 cups loosely packed torn spinach leaves
  • 1/4 cup plain croutons

Nutrition Information

  • calories 178
  • caloriesfromfat 19 %
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 0.7 g
  • polyfat 1.3 g
  • protein 5.8 g
  • carbohydrate 35.1 g
  • fiber 10.2 g
  • cholesterol 0.0 mg
  • iron 3.4 mg
  • sodium 160 mg
  • calcium 178 mg

How to Make It

  1. Peel and section grapefruit and oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup juice. Discard membranes.

  2. Heat oil in a large Dutch oven over medium heat. Add onion, and sauté 30 seconds. Stir in reserved juice, vinegar, honey, and salt. Add fruit and spinach; cook 1 minute or until spinach begins to wilt, tossing gently. Arrange spinach mixture on individual salad plates; top with croutons.