Lower-Sodium Spinach, Grapefruit and Almond Salad

This recipe serves:  1 2 4 6 8

1/2 teaspoon low-sodium 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
3/4 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 sheeet and toast in the oven until lightly browned, about 5 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.

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

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