Baby Romaine and Grapefruit Salad

Lettuce and grapefruit tossed with honey-vinegar dressing gives you a colorful nutty salad – side dish that’s ready in just 15 minutes.

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Prep Time 15 min
Total Time 15 min
Servings 10

Ingredients

3: red grapefruit

1/4: cup sherry vinegar

2: tablespoons honey

2: tablespoons finely chopped shallots

1: tablespoon finely chopped fresh or 1 teaspoon dried thyme leaves

1/2: teaspoon salt

1/2: teaspoon pepper

1/3: cup extra-virgin olive oil

10: cups baby romaine lettuce (9 oz)

1/2: cup pine nuts, toasted

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Directions

1 Peel each grapefruit down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections. Squeeze remaining membranes to extract juice; set grapefruit segments aside. In small bowl, mix reserved juice, vinegar, honey, shallots, thyme, salt and pepper with whisk; slowly add oil, stirring constantly with whisk.
2 In large bowl, toss lettuce with grapefruit segments, pine nuts and desired amount of dressing. Serve immediately. Refrigerate any remaining dressing.