This salad combines vitamin C-packed pink grapefruit with iron-rich spinach to make the iron more available to your body.
6 loose loosely packed tender spinach leaves, stemmed
8 large (about 1/3 cup) fresh basil leaves, cut crosswise in ¼-inch
1 tablespoon minced shallots
1 medium pink grapefruit
1 teaspoon olive oil
Salt and pepper to taste
4 tablespoons of crumbled feta cheese (optional)
Combine spinach, basil leaves and shallots in a bowl. Peel and section the grapefruit: Slice off the top and bottom of the grapefruit. Cut the peel and white part away by slicing it off in vertical strips, turning the grapefruit as you cut. Hold the peeled grapefruit over a bowl to catch the dripping juices. Free each segment by slipping a small knife vertically along the membrane on each side. Arrange the grapefruit sections over the spinach mixture. To make the dressing, combine in a small bowl, 2 tablespoons of juice from the grapefruit with the olive oil, Salt and pepper to taste. Drizzle dressing over the salad and serve immediately. If desired, top each serving of salad with 1 tablespoon of crumbled feta cheese. Serves 4.
50 calories and 2 grams of fat per serving.