Watercress and Red Grapefruit Salad
Bags of washed salad mixes are a convenient way to get an extra serving of vegetables on the table. Throw in watercress (for folate) and ruby red grapefruit (for a serving of fruit) to make this stunning salad.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 97 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 116 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 3% |
| vit A | 11% |
| vit C | 63% |
| folate | 16% |
-
Half small red onion
2 ruby red grapefruit
3 cups (750 mL) washed salad mix
1 cup (250 mL) watercress, coarse stems removed
Grapefruit Chive Vinaigrette:
3 tbsp (50 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) granulated sugar
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) chopped fresh chives
Preparation:
Thinly slice onion into rings; place in bowl of ice water and let stand for 30 minutes. Drain and pat dry.
Meanwhile, cut skin and pith from grapefruit. Working over bowl to catch juice, slice between membranes and pulp to release sections into bowl. Squeeze juice from membranes into bowl. (Make-ahead: Cover and refrigerate onion and grapefruit in separate containers for up to 24 hours.)
Grapefruit Chive Vinaigrette: Drain grapefruit, reserving 2 tbsp (25 mL) juice and using remainder for another use. In measuring cup, whisk together oil, vinegar, mustard, sugar, salt, pepper and reserved juice; stir in chives.
In large bowl, combine salad mix, watercress, onion and grapefruit; toss with vinaigrette.
Source
Canadian Living Magazine: November 2006
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