Wilted Spinach and Citrus Salad

2 lg Grapefruit
2 lg Oranges
2 ts Vegetable oil
1/2 c Thinly sliced onion, separated into rings
1 tb White wine vinegar
1 ts Honey
1/8 ts Salt
8 c Loosely packed torn spinach leaves
1/4 c Plain croutons

Peel and section grapefruit and oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup juice. Discard membranes.

Heat oil in a large Dutch oven over medium heat. Add onion, and saute 30 seconds. Stir in reserved juice, vinegar, honey, and salt. Add fruit and spinach; cook 1 minute or until spinach begins to wilt, tossing gently. Yield: 4 servings (serving size: 1-1/2 cups salad and 1 tablespoon croutons).

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