Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp | chopped pecans |
| 8 cups | torn spinach |
| 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) |
Directions
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 1/2 cup grapefruit and 1/2 cup mushrooms over spinach.
Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons pecans; drizzle each with 2 tablespoons vinaigrette.
Yield: 4 servings
CALORIES 165, FAT 5 g, PROTEIN 6 g, CHOLESTEROL 5 mg, CALCIUM 163 mg, SODIUM 409 mg, FIBRE 6 g; CARBOHYDRATE 27 g
Source: www.cookinglight.com