Spinach Salad with Grapefruit:

2 oz bacon
1 (6-ounce) bag baby spinach
1 pink grapefruit, peeled, sectioned, white membranes removed and larger
sections broken into pieces
4 oz feta cheese, crumbled
1 mild red onion, halved lengthwise and cut into 1/4 inch strips
1/2 cup dried cranberries

Dressing:
1 tsp Dijon mustard
2 Tbsp grapefruit juice
1 Tbsp white wine vinegar
5 Tbsp olive oil
Salt and pepper to taste

Broil bacon until cooked but not crisp. Let stand until cold, then cut
into 1/2 inch pieces. In a salad bowl, combine spinach, grapefruit,
cheese, onion, cranberries and bacon. In a small bowl or jar, whisk
together or shake dressing ingredients. Toss salad with dressing.

- Nicole von Kaenel, adapted from the 'Betty Bossi' series of Swiss
cookbooks

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