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Spinach and Pink Grapefruit Salad
Spinach and Pink Grapefruit Salad
Fiona Haynes
At a Glance
Course : Appetizer, Lunch, Salad, Side Dish
Special : Low Fat
Type of Prep : Assemble
Cuisine : U.S. Regional
Occasion : Easter, Valentine's Day
 
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Spinach and Pink Grapefruit Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This is a tangy and refreshing side salad or appetizer that would be a perfect beginning to a spring or summer lunch. Enjoy with your favorite low-fat or fat-free citrus or raspberry vinaigrette dressing.

INGREDIENTS:

  • 6 cups baby spinach leaves
  • 1 small pink grapefruit, peeled, pith removed, segmented, and sliced
  • 1 small red onion, thinly sliced
  • 1 cup mushrooms, sliced
  • 1/2 cup fresh raspberries
  • 2 tbsp walnut pieces, chopped

PREPARATION:

Rinse, drain and dry baby spinach leaves; arrange on 4 salad plates. Arrange grapefruit pieces on top, followed by onion slivers and mushroom slices. Scatter raspberries and walnut pieces on top.

Drizzle with 2 tablespoons of your favorite low fat or fat free citrus or raspberry vinaigrette. Or make your own dressing using 1 part good-quality olive oil to three parts orange, lemon or grapefruit juice. Place in a small screw-top jar and shake vigorously.

Serves 4 as an appetizer.

Per Serving (without dressing): Calories 98, Calories from Fat 25, Total Fat 2.8g (Sat 0.2g), Cholesterol 0mg, Sodium 40mg, Carbohydrate 15g, Fiber 3.5g, Protein 3g

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