Spinach, grapefruit and red onion are a delicious combination in this refreshing salad. Top with poached chicken breast for lunch.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1/2 small red onion, thinly sliced
2 small grapefruit, preferably pink or red, or 3 oranges
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1/2 tablespoon coarse-grain mustard, preferably Pommery
1/2 teaspoon honey
1 clove garlic, very finely chopped
Salt & freshly ground pepper to taste
8 cups torn spinach
1 teaspoon poppy seeds

1. Place onion in a small bowl, cover with cold water and soak for 10 minutes. Drain and set aside.
2. Meanwhile, remove skin and white pith from grapefruit (or oranges) with a sharp knife, and discard. Working over a small bowl to catch the juice, cut the grapefruit or orange segments from their surrounding membrane; reserve the segments in a small bowl. Measure 2 tablespoons of the juice and set aside.
3. Whisk together vinegar, oil, mustard, honey, garlic, salt, pepper and the reserved fruit juice in a salad bowl. Add spinach and the reserved onion and fruit sections. Toss and garnish with the poppy seeds.

NUTRITION INFORMATION: Per serving: 91 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 13 g carbohydrate; 3 g protein; 3 g fiber; 159 mg sodium; 498 mg potassium.
Nutrition bonus: Vitamin A (131% daily value), Vitamin C (87% dv), Folate (32% dv), Magnesium (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 vegetable, 1 fat