2 cups red grapefruit sections (about 3 medium grapefruit)
2 cups sliced mushrooms (about 8 ounces)
1/4 cup (1 ounce) crumbled blue cheese
1/2 cup raspberry fat-free vinaigrette (such as Girard's)
Instructions
Place the pecans in a large skillet, and cook over medium heat 3 minutes or until lightly browned, shaking skillet frequently. Set aside.
Place 2 cups spinach on each of 4 serving plates. Arrange ½ cup grapefruit and ½ cup mushrooms over spinach. Sprinkle each serving with 1 tablespoon cheese and 1½ teaspoons pecans; drizzle each with 2 tablespoons vinaigrette.
Originally Submitted
8/4/2010
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