Wilted Spinach-and-Citrus Salad
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 or maple syrup
1/8 teaspoon salt
8 cups loosely packed torn spinach leaves
1/4 cup plain croutons
Peel and section grapefruit and oranges over a bowl; squeeze membranes to
extract juice. Set sections aside; reserve 1/4 cup juice. Discard membranes.
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. Yields
4 servings.
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