For added flair, sprinkle this refreshing citrus salad with flaky sea salt and toasted pecan halves.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Dressing:
Method
Peel grapefruit. Working over bowl to catch juice, cut off outer membrane. Cut between membranes and pulp to release fruit into bowl, squeezing membranes to extract all juice. Remove 2 tbsp (25 mL) of the juice and set aside for dressing. Strain and set sections aside.Dressing: In large bowl, whisk together reserved grapefruit juice, vinegar, mustard, salt and pepper; slowly whisk in oil.
Add lettuce, arugula, watercress and fennel; toss to coat. Garnish with reserved grapefruit.
Nutritional facts Per each of 8 servings: about
- Sodium 88 mg
- Protein 1 g
- Calories 67.0
- Total fat 5 g
- Potassium 220 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 4 g
%RDI
- Iron 3.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 33.0
