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Pink Grapefruit Stacked Salad
Ingredients
- 6 medium pink grapefruit
- 3 medium white grapefruit
- 1/2 cup apricot nectar
- 2 tablespoons hazelnut oil or walnut oil
- 1 tablespoon snipped fresh mint or 1/2 teaspoon dried mint, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon cracked black pepper
- 4 cups fresh baby spinach leaves or shredded spinach leaves
- 1/2 cup chopped toasted walnuts
- 1/4 cup pomegranate seeds (optional)
Directions
1. Peel the grapefruit, removing all of the white pith. Cut sides from the flesh of each grapefruit to form a square piece (reserve extra grapefruit trimmings for another use). Slice each square crosswise to form four slices. Set slices aside.
2. For dressing, in a small bowl whisk together apricot nectar, hazelnut or walnut oil, mint, salt, and pepper until combined.
3. Line a serving plate with spinach. Stack three slices of grapefruit, alternating colors, on top of spinach leaves. Drizzle with dressing. Sprinkle with walnuts and, if desired, pomegranate seeds. Makes 8 servings.
Nutrition Facts
(Pink Grapefruit Stacked Salad)
- Servings Per Recipe 8,
- cal. (kcal) 128,
- Fat, total (g) 8,
- sat. fat (g) 1,
- carb. (g) 13,
- fiber (g) 3,
- pro. (g) 2,
- vit. A (RE) 124,
- vit. C (mg) 47,
- sodium (mg) 56,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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