Mixed Green Salad with Grapefruit & Cranberries
This salad, from EatingWell magazine, contains 70% of your RDA of Vitamin A and 45% of your RDA of Vitamin C.
- 2 red grapefruit
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced scallions
- 1 tablespoon white-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 cups torn butter lettuce
- 6 cups baby spinach
- 1 14-ounce can hearts of palm (see Shopping Tip), drained and cut into bite-size pieces
- 1/3 cup dried cranberries
- 1/3 cup toasted pine nuts (see Tip)
1. Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.
2. Whisk oil, scallions, vinegar, salt, and pepper into the bowl with the grapefruit juice.
3. Add lettuce, spinach, and hearts of palm to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.
Makes 12 one-cup servings with 160 calories, 11 g fat, 15 g carbohydrates, 196 mg sodium, and 3 g fiber, plus 360 mg potassiu