Description
A recipe for Spinach Salad with Grapefruit, Avocado and Pomegranate Vinaigrette

Ingredients

• 1 cup pomegranate juice
  
• 1/2 tsp. sugar
  
• 1/2 tsp. salt
  
• 1/2 tsp. balsamic vinegar
  
• 1 tsp. canola oil
  
• 6 packed cups baby spinach leaves, stem removed
  
• 1 pink grapefruit, cut into sections
  
• 1/2 medium avocado, cut lengthwise into 12 slices
  
• 1 cup jicama, cut in 1/2-inch cubes
  
• 4 thin slices red onion

Preparation
Over high heat, boil the pomegranate juice in a small stainless steel or other non-reactive saucepan until reduced to 1/3 cup, about 9 or 10 minutes. Mix in the sugar, salt, vinegar and oil and set aside to cool.

Divide the spinach among four salad plates. Top each with one fourth of the grapefruit sections, 3 avocado slices, one-fourth of the jicama, and an onion slice. Spoon the warm dressing over the salad, and serve.

Nutrition
Per serving: 92 calories, 3 g. total fat (less than 1 g. saturated fat), 15 g. carbohydrate, 1 g. protein, 3 g. dietary fiber, 220 mg. sodium.

Serves
Makes 6 servings.

Variations
no information available