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TastingTable Sweepstakes

Spinach and Boston Lettuce with Grapefruit and Maple-Walnut Vinaigrette

Source: Burt Wolf's Menu Cookbook
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes 8 servings
RECIPE INGREDIENTS
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
DIRECTIONS
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 177
Sodium: 299mg
Fiber: 1g
Carbohydrates, Total: 9g
Protein: 2g
% Cal. from Fat: 81%
Fat. Total: 16g
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