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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2006
- 1/2 red onion
- 2 ruby red grapefruits
- 3 cups washed salad greens
- 1 cup watercress coarse stems removed
Grapefruit Chive Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon each salt and pepper
- 1 teaspoon chopped fresh chives
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.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 116 mg
- Protein 1 g
- Calories 97.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
- Iron 3.0
- Folate 16.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 63.0