Boston Lettuce, Radish and Ruby Grapefruit Salad
Prepare the ingredients a day ahead, then all that's left to do is toss them together.
Servings: 8
Ingredients:
Photo: Boston Lettuce, Radish and Ruby Grapefruit Salad; Baked Eggs with Potatoes, Spinach and Cheese Sauce; and Apple Mustard Glazed Ham
| Nutritional Info | |
| Per serving: about | - |
| cal | 113 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 176 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 4% |
| vit A | 11% |
| vit C | 95% |
| folate | 36% |
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4 ruby red grapefruit
1/4 cup (50 mL) vegetable oil
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) each salt and pepper
12 cups (3 L) torn Boston lettuce (about 2-1/2 heads)
1 cup (250 mL) thinly sliced radishes
Preparation:
On cutting board, cut off rind and outer membrane of grapefruit. Working over bowl to catch juice, cut between membrane and pulp to release fruit into bowl. Squeeze membranes to extract all juice. Pour enough juice into measuring cup to make 1/4 cup (50 mL), reserving remaining juice for another use.
Add oil, vinegar, mustard, salt and pepper to grapefruit juice; whisk to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large bowl, toss lettuce and radishes with dressing to coat. Arrange on salad plates; top with grapefruit.
Source
Holiday Best: 2005
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