Spring Salad with Grapefruit & Feta

We love butter lettuce in this salad. Look for Bibb and Boston, both can be used interchangeably.

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  • Makes: 4 servings
  • Serving Size: 3 cups
  • Makes: 12 cups
  • Total Time: 30 mins

Spring Salad with Grapefruit & Feta

Directions

  1. In a medium skillet combine pine nuts and 1 tablespoon of the oil. Heat over medium heat 3 to 5 minutes or until toasted, stirring occasionally. Season with kosher salt.
  2. For dressing, in a small bowl combine shallots, vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Whisk in remaining oil, sour cream and tarragon.
  3. In a large salad bowl toss together lettuce, fennel, and cucumber. Add dressing; toss to combine. Add grapefruit and cheese; toss gently to combine. Top with pine nuts and turkey, if desired.

From the Test Kitchen

Bibb and Boston, both butterhead lettuces, can be used interchangeably. They're often sold in plastic clamshells with the roots attached.

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Nutrition Facts (Spring Salad with Grapefruit & Feta)

  • Per serving:
  • 557 kcal ,
  • 48 g fat
  • (10 g sat. fat ,
  • 9 g polyunsaturated fat ,
  • 25 g monounsaturated fat ),
  • 31 mg chol. ,
  • 631 mg sodium ,
  • 27 g carb. ,
  • 7 g fiber ,
  • 14 g sugar ,
  • 11 g pro.
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