Tossed Greens with Grapefruit Vinaigrette

 

3

tablespoons olive or vegetable oil

2

tablespoons grapefruit juice, from sectioned grapefruits

2

tablespoons seasoned rice vinegar

1

teaspoon Dijon mustard

1

clove garlic, finely chopped

1

head leaf lettuce, torn into bite-size pieces

1

head escarole, torn into bite-size pieces

1

small head radicchio, thinly sliced

3/4

cup sliced red onion

2

pink grapefruits, peeled, cut into sections

1/2

cup pomegranate seeds, if desired

• 1 In tightly covered container, shake all vinaigrette ingredients until well blended.
• 2 In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.