Pink Grapefruit Stacked Salad
medium pink grapefruit
medium white grapefruit
cup apricot nectar
tablespoons hazelnut oil or walnut oil
tablespoon snipped fresh mint or 1/2 teaspoon dried mint, crushed
teaspoon cracked black pepper
cups fresh baby spinach leaves or shredded spinach leaves
cup chopped toasted walnuts
cup pomegranate seeds (optional)
- 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.
- For dressing, in a small bowl whisk together apricot nectar, hazelnut or walnut oil, mint, salt, and pepper until combined.
- 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)
- Per serving:
- 128 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 56 mg sodium,
- 13 g carb.,
- 3 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet