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| Spinach Salad with Carambola December, 2006 Serves 8 / A citrus-Dijon vinaigrette marries grapefruit, star fruit, and fresh spinach—not your typical wintertime fare! 6 cups baby spinach leaves (4-5 ounces) 1 cup fresh red grapefruit sections (halved if large) 2 carambola (star fruit), thinly sliced 2 tablespoons fresh orange juice 1 tablespoon agave nectar 1 teaspoon Dijon mustard 2 teaspoons flaxseed oil 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1. In a large bowl, toss spinach with grapefruit and carambola. 2. In a small bowl, whisk together remaining ingredients (orange juice through sea salt). Drizzle about half of the dressing over the spinach mixture and serve. PER SERVING: 58 cal, 45% fat cal, 3g fat, 0g sat fat, 0mg chol, 1g protein, 8g carb, 1g fiber, 93mg sodium This FUNctional Kitchen was provided by James Rouse, ND, and Debra Rouse, ND. |