Fresh leaf spinach pairs well with citrus fruits, melon and prosciutto. Here the spinach is tossed with the fruits and their juices and then drizzled with a creamy and sweet balsamic dressing. A little prosciutto is used to top the salad, so you get the flavour without adding too much fat!
First, make the dressing. Place the vinegar, oil, cream, honey, salt and pepper into a 1-pint (500-ml) jar or container with a tight-fitting lid. Cover and shake until well blended.
To make the salad, use a citrus zester or peeler to remove fine shreds of zest from one orange. Set aside. Working over a medium bowl to catch the juices, peel the oranges and grapefruit using a serrated fruit knife; be sure to remove all of the white pith.
Cut between the membranes of the fruits, lift out the fruit sections, and place in the bowl with the juices.
Add 2 tbsp (25 ml) of the combined grapefruit and orange juices to the dressing and shake again to blend. Taste and add more citrus juice, salt and pepper, if desired.
Place the spinach in a large serving bowl. Add the orange and grapefruit sections and juices from the bowl, the cantaloupe and the scallions. Toss to evenly distribute the ingredients among the spinach leaves.
Shake the dressing once more, then pour it over the salad and toss again. Scatter the shredded prosciutto over the top of the salad and sprinkle on the orange zest. Serve the salad immediately.
Each serving provides calories 193, calories from fat 99, fat 11 g, saturated fat 3 g, cholesterol 21 mg, carbohydrate 19 g, fibre 3 g, sugars 14 g, protein 7 g. Choices per serving: Carbohydrate 1, Meat & Alternatives 1, Fat 1 1⁄2