Instructions: In a 6- to 8-inch frying pan over medium heat, stir or shake pine nuts often until golden, about 5 minutes. Pour from pan. Let cool.

With a small, sharp knife, cut peel and white membrane from grapefruit. Over a bowl, cut between inner membranes and fruit to release segments; reserve juice for another use.

In wide bowl, whisk oil with vinegar. Add spinach, radicchio, prunes, and onions; top with grapefruit and nuts. Mix, adding salt and pepper to taste.

This recipe yields about 6 servings.

Comments: Although Barbara Diamond originally created this salad to pack for a ready-to-eat dinner exchange program her family shares with their neighbors, the Sugerman/Byrds, its too colorful to keep under wraps. Consider serving the salad as the opening course for a holiday meal.

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