Winter Salad
(makes 6 servings)
| 1 | 7 1/2 ounce (213 g) package mixed salad greens |
| 1 | large ruby red grapefruit |
| 1/2 | cup (80 g) thinly sliced red onion |
| 2 | tablespoons (30 ml) red wine vinegar |
| 1 | tablespoon (15 ml) reserved grapefruit juice |
| 1/2 | tablespoon (7.5 ml) balsamic vinegar |
| 1 | tablespoon (15 ml) olive oil |
| 1/4 | teaspoon (1.25 ml) Dijon mustard |
| freshly ground pepper |
- Rinse greens and loosely wrap in paper towels. Place in refrigerator until ready to use.
- Working over a bowl to catch the juice, remove peel and all white pith from grapefruit. Thinly slice crosswise, removing any seeds. Place in a bowl and toss with sliced red onion.
- In a small bowl, whisk together remaining ingredients.
- To assemble, divide the greens between 6 salad plates. Top with an equal portion of grapefruit and onion slices. Drizzle dressing over each salad and serve at once.
| Per serving: | 45 calories (44% calories from fat), 1 g protein, 2 g total fat (0.3 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 15 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (fruit), 1/2 fat |
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