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 min
  • Total Time 15 min
  • Servings 10

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
173
,
% Daily Value
Total Fat
12g
12%
(Saturated Fat
1g,
1%
),
Sodium
124mg
124%;
Total Carbohydrate
15g
15%
(Dietary Fiber
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.