(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|