Grapefruit, Ham, And Spinach Salad Recipe - Cooking Index
4 cups | 948ml | Tightly packed torn fresh spinach |
2 cups | 474ml | Grapefruit sections - (3 medium) |
1/2 lb | 227g / 8oz | Thinly sliced lean deli ham |
Cut into 1/2-inch strips | ||
1 | Hard-cooked egg - finely chopped | |
3 tablespoons | 45ml | Raspberry-flavored vinegar |
3 tablespoons | 45ml | Honey |
1 1/2 tablespoons | 22ml | Vegetable oil |
2 teaspoons | 10ml | Dijon mustard |
1/8 teaspoon | 0.6ml | Pepper |
Divide spinach among 4 serving plates, and top each with one-fourth of grapefruit sections, ham, and egg.
Combine vinegar and next 4 ingredients in a bowl, and stir well with a wire whisk. Drizzle 2 tablespoons of dressing over each salad.
Source:
Cooking Light, Jan/Feb 1995, page 132
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