Title: Almond citrus salad
 Categories: Almonds, Main dishes, Lowfat, Meatless
      Yield: 4 Servings
 
    1/3 c  Orange juice
      2 tb White wine vinegar
      2 tb Vegetable oil
      1 tb Honey
      2 ts Grated fresh ginger
    1/4 ts Salt
    1/8 ts Red pepper flakes
      2    Grapefruits; peeled and
           -segmented
      2    Navel oranges; peeled and
           -sliced
    1/4 c  Finely chopped red onion
      6 c  Spinach leaves; lightly
           -packed, torn into bite-size
           -pieces
    1/3 c  Slivered almonds; toasted *
 
  To make dressing, in blender combine juice, vinegar, oil, honey,
  ginger, salt andpepper flakes. Blend to mix thoroughly. In bowl,
  combine fruit, onion and dressing. Set aside at least 10 minutes or
  up to one hour. To serve, line four individual plates with spinach.
  Spoon fruit mixture with dressing over spinach, dividing equally.
  Sprinkle almonds over salads.
  
  Servings: 4
  
  * To toast almonds, spread in an ungreased baking pan. Place in
  350-degree oven and bake 5 to 10 minutes or until almonds are light
  brown; stir once or twice to ensure even browning. Note almonds will
  continue to brown slightly after removing from oven.