Baby Romaine and Grapefruit Salad

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.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

10

servings

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
  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.
Makes 10 servings (1 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
The grapefruit can be sectioned and the dressing made up to 2 days ahead. Store in refrigerator and return to room temperature before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 173
    • Total Fat 12g
      • (Saturated Fat 1g,),
    • Sodium 124mg;
    • Total Carbohydrate 15g
      • (Dietary Fiber 3g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Fruit;
      • 1/2 Other Carbohydrate;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.