From Linda Cicero’s Cook’s Corner Column
Spanish-style Fruit Salad
2 cups baby lettuces, rocket (arugula) or spinach
2 oranges, peeled, sliced and seeded
1 cup seedless grapes, halved
1/4 cup fresh flat-leaf parsley
1/2 sweet red onion, sliced thin
1/2 cup crumbled blue cheese
1 tablespoon sherry vinegar
3 tablespoons olive oil
Freshly ground pepper to taste
1/8 teaspoon adobo or other seasoning salt
Paprika for garnish
Line a bowl with the lettuces. Add the fruits, then scatter the parsley and onions on top. Follow with the cheese. Shake the vinegar and olive oil, pepper and salt together and drizzle over all. Shake some paprika on top. Makes 4 servings.
Per serving: 239 calories (55 percent from fat), 15.2 g fat (4.6 g saturated, 8.7 g monounsaturated), 12.6 mg cholesterol, 5 g protein, 22.8 g carbohydrates, 2.4 g fiber, 244 mg sodium.