Pink Grapefruit Stacked Salad

If pomegranate seeds are not available, sprinkle this side salad with snipped dried cranberries or cherries.

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  • Makes: 8 servings
  • Start to Finish: 30 mins
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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)
    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
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