Spinach, Grapefruit and Almond Salad

This recipe serves:  1 2 4 6 8

1/2 teaspoon soy sauce
1 teaspoon fresh lime juice
1/2 teaspoon finely chopped shallots
2 teaspoons olive oil
salt to taste
freshly ground black pepper
1 tablespoon slivered almonds
1/2 cup spinach,cleaned and torn into bite-size pieces
1/8 grapefruit,peeled and sectioned
For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350°F.

2. Spread the almonds on a baking sheet and roast in the oven until lightly browned, about 10 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate. Arrange the grapefruit sections on top and sprinkle with the almonds.

To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

Serving Size: 2/3 cup of salad with 2 tablespoons vinaigrette

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