Ingredients

• 1/3 cup orange juice
• 2 TBSP white wine vinegar
• 2 TBSP vegetable oil
• 1 TBSP honey
• 2 tsp grated fresh ginger
• 1/4 tsp salt
• 1/8 tsp red pepper flakes
• 2 grapefruits, peeled and segmented
• 2 navel oranges, peeled and sliced
• 1/4 cup finely chopped red onion
• 6 cups lightly packed spinach leaves, torn into bite-size pieces
• 2/3 cup slivered almonds, toasted*

1. To make dressing, in container of blender combine juice, vinegar, oil, honey, ginger, salt and pepper flakes.
2. Blend to mix thoroughly.
3. In bowl combine fruit, onion and dressing.
4. Set aside at least 10 minutes or up to 1 hour.
5. To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally.
6. Sprinkle Almonds over salads.
7. *To toast almonds, spread in an ungreased baking pan.
8. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once of twice to assure even browning.
9. Note that almonds will continue to brown slightly after removing from oven.