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

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • For dressing, in a small bowl whisk together apricot nectar, hazelnut or walnut oil, mint, salt, and pepper until combined.

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  • 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

128 calories; total fat 8g; saturated fat 1g; cholesterol 0mg; sodium 56mg; carbohydrates 13g; fiber 3g; protein 2g; vitamin a 124RE; vitamin c 47mg; calcium 40mg; iron 2mg.
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