Boston Lettuce, Radish and Ruby Grapefruit Salad
This recipe makes 8 servings
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 |
Prepare the ingredients a day ahead, then all that's left to do is toss them together.
Ingredients
- 4 ruby red grapefruits
- 1/4 cup vegetable oil
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp each salt and pepper
- 12 cups torn Boston leaf lettuce, about 2 1/2 heads
- 1 cup 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
- Keywords : Brunch; Vegetarian; Lettuce; Radishes; Grapefruits;
Related content
-
Grapefruit, Avocado and Watercress Salad
Tangy citrus dressing enlivens peppery watercress in this brunch salad.
-
Asparagus Frittata
Serve with salad and whole wheat rolls.
-
Asparagus Gratin
This brunch casserole is just as enjoyable as a quiche yet much lower in fat.
-
