Remove stems from spinach. Wash spinach throughly and dry. Tear leaves into bite-size pieces. Wrap gently in paper towels and refrigerate in zip-lock bags until ready to toss salad. Peel and section grapefruit. Slice avocados into quarters, then cut each slice into two inch chunks. At serving time, toss spinach with vinaigrette. Add grapefruit and avocados and gently toss again. Or, arrange grapefruit and avocado slices decoratively on bed of dressed spinach on individual serving plates. Pass additional dressing, if desired. Grapefruit Vinaigrette: Place the grapefruit juice, the lemon juice, the orance juice and the sugar into a small sauce pan over medium heat. Reduce to about 2 tablespoons. Transfer to a glass bowl and add the champagne vinegar and oil. Salt to taste. Makes about 1 cup. Recipe By : New Texas Cuisine Posted to bbq-digest V4 #56 Date: Mon, 25 Nov 1996 08:49:22 -0600 From: Glenn Manning
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 823 (95%)|
|Amt Per Serving||% DV|
|Total Fat 91.5g||122 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 54.1g|
|Polyunsanturated Fat 25.4g|
|Cholesterol 0mg||0 %|
|Sodium 3.8mg||0 %|
|Potassium 406.7mg||11 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 10.8g|
|Protein 1.7g||2 %|
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Calories per serving: 867
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