Wilted Spinach-and-Citrus Salad

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

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 19%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.8g
  • Carbohydrate: 35.1g
  • Fiber: 10.2g
  • Cholesterol: 0.0mg
  • Iron: 3.4mg
  • Sodium: 160mg
  • Calcium: 178mg

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

Preparation

  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.
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