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Pink Grapefruit Stacked Salad

Makes: 8 servings
Start to Finish 30 mins
Pink Grapefruit Stacked Salad
  • 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)

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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