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Spinach and Boston Lettuce with Grapefruit and Maple-Walnut Vinaigrette
- Active Time 10m
- Total Time 10m
Makes 8 servings
- For the Dressing:
- 1/4 cup white wine vinegar
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 cup peanut oil or vegetable oil
- 1 tablespoon walnut oil (optional)
- 1/4 cup finely chopped walnuts
- 1 1/2 cups fresh spinach, washed, dried, and torn into small pieces
- 2 heads Boston lettuce, washed, dried, and torn into small pieces
- 1 1/2 cups grapefruit sections
FOR THE DRESSING:
In a bowl, mix the vinegar, maple syrup and salt. Gradually whisk in the peanut or vegetable oil and the walnut oil, if being used. The dressing can also be made in a blender up to this point. Stir in the chopped walnuts.
In a salad bowl, combine the spinach, lettuce and grapefruit.
Pour the dressing over the salad and toss.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
177 calories; 16g total fat; 0mg cholesterol; 299mg sodium; 9g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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