Boston Lettuce, Radish and Ruby Grapefruit Salad

Boston Lettuce, Radish and Ruby Grapefruit Salad; Baked Eggs with Potatoes, Spinach and Cheese Sauce; and Apple Mustard Glazed Ham Image by: Boston Lettuce, Radish and Ruby Grapefruit Salad; Baked Eggs with Potatoes, Spinach and Cheese Sauce; and Apple Mustard Glazed Ham Author: Canadian Living

Prepare the ingredients a day ahead, then all that's left to do is toss them together.

  • Portion size 8 servings
  • Credits : Holiday Best: 2005

Ingredients

  • 4 ruby red grapefruits
  • 1/4 cup vegetable oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon each salt and pepper
  • 12 cups torn Boston leaf lettuce about 2 1/2 heads
  • 1 cup thinly sliced radish

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 176 mg
  • Protein 2 g
  • Calories 113.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 95.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Boston Lettuce, Radish and Ruby Grapefruit Salad

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