8 c. firmly packed spinach leaves
1/3 c. crumbled blue cheese
8 slices lean bacon, cooked crisp & crumbled
1/2 sm. red onion, sliced thin

Spinach leaves removed from the stems (about 1 pound with stems). Wash well, spun dry and torn into pieces.

FOR THE DRESSING:

1 grapefruit
1/4 c. walnuts, toasted lightly & the loose skin rubbed off
2 tsp. white wine vinegar
1/2 c. olive oil

Grapefruit, rind and pith cut away with a serrated knife and the grapefruit cut into sections and seeded.

In a large bowl toss together the spinach, the blue cheese, the bacon and the onion.

Make the dressing: In a blender blend together the grapefruit, the walnuts, the vinegar and the salt and pepper to taste until the mixture is smooth, with the motor running. Add the oil in a stream and blend the dressing until it is emulsified. Pour the dressing over the spinach mixture and toss well.