Spinach-and-Grapefruit Salad

Name: Spinach-and-Grapefruit Salad
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); ¼ cup (1 ounce) crumbled blue cheese; ½ cup raspberry fat-free vinaigrette (such as Girard's)

1 Rating
1 Review

Recipe by Cooking Light October 1997

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Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:

4 servings

Nutrition Info

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)
¼ cup (1 ounce) crumbled blue cheese
½ cup raspberry fat-free vinaigrette (such as Girard's)

Directions

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

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Step 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.

Nutrition Facts

Per Serving:

165 calories; calories from fat 28%; fat 5.2g; saturated fat 1.6g; mono fat 2.2g; poly fat 0.9g; protein 6.4g; carbohydrates 27.5g; fiber 5.8g; cholesterol 5mg; iron 3.7mg; sodium 409mg; calcium 163mg.

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Spinach-and-Grapefruit Salad

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Spinach-and-Grapefruit Salad

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Spinach-and-Grapefruit Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Spinach-and-Grapefruit Salad