 Spinach & Grapefruit Salad
Makes 6 to 8 servings
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Image © Publications International, Ltd.
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Spinach & Grapefruit Salad
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Ingredients
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1
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bag (10 ounces) spinach, washed, stemmed and torn
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2
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cups sliced mushrooms
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1/2
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of a red onion, sliced into thin wedges
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6
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slices uncooked bacon, cut into thin strips
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2
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teaspoons cornstarch
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1/2
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cup cider vinegar
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3
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tablespoons sugar
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3
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tablespoons French's® Spicy Brown Mustard
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1
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teaspoon French's® Worcestershire Sauce
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2
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pink grapefruits, peeled and cut into sections
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Prep Time
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25 minutes
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Cook Time
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10 minutes
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1. Place spinach in large salad bowl. Add mushrooms and onion; set aside. Cook bacon in large nonstick skillet over medium-high heat until bacon is crisp. Drain drippings, reserving 2 tablespoons in skillet. Set bacon aside on paper towels.
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2. Combine 1/2 cup water and cornstarch in 2-cup measure until blended. Stir in vinegar, sugar, mustard and Worcestershire. Pour into skillet with bacon drippings. Bring to a boil; simmer 2 minutes or until thickened, whisking constantly. Cool slightly. Top salad with bacon and grapefruit. Pour dressing over salad; toss well to coat evenly. Serve immediately.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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