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| 1/3 Tasse | orange juice |
| 2 Esslöffel | white wine vinegar |
| 2 Esslöffel | vegetable oil |
| 1 Esslöffel | honey |
| 2 Teelöffel | ginger fresh, grated |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | red pepper flakes |
| 2 | Grapefruits; peeled and segmented |
| 2 | Navel oranges; peeled and sliced |
| 1/4 Tasse | red onion finely chopped |
| 6 Tasse | Spinach leaves; lightly packed, torn into bite-size pieces |
| 1/3 Tasse | Slivered almonds; toasted * |
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To make dressing, in blender combine juice, vinegar, oil, honey, ginger, salt andpepper flakes. Blend to mix thoroughly. In bowl, combine fruit, onion and dressing. Set aside at least 10 minutes or up to one hour. To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally. Sprinkle almonds over salads.
* To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note almonds will continue to brown slightly after removing from oven.
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