Place servings of spinach onto salad plates.  Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese - in that order.  Drizzle dressing over each salad. 

In a large mixing bowl, combine all of the ingredients.  Cover and refrigerate for at least one hour.

Mix all of the ingredients together.  Use as a dressing for fruit salads. 

Cut each grapefruit in half.  With a sharp knife, cut around each section to loosen fruit.  Place cut side up in  a baking pan.

Drizzle each half with 1 teaspoon honey or syrup; sprinkle with cinnamon.  Broil 4 inches from heat for 2-3 minutes or until bubbly.  Serve warm.

In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt.  While processing, gradually add oil in a steady stream.  Stir in poppy seeds.  Transfer to a small pitcher or bowl.  Refrigerate for at least 1 hour or until chilled.

On salad plates, arrange the spinach, mandarin oranges and almonds.  Drizzle with dressing.

Preheat oven to 250 degrees.  Peel (reserving the peel and trimmings) and halve the quince.  Core the quince.

Combine the sugar, water, clove and lemon juice in a shallow baking dish. Stir with a whisk to dissolve the sugar.  Add the reserved trimmings and the quince halves, cut side down. Place grated apple over the quince halves.

Cover and bake 5-7 hours until the fruit softens and turns pink or crimson.

Serve over ice cream or with cream.

Leftover juices make a great spritzer or mix with Champagne.