Tossed Greens with Grapefruit Vinaigrette

Win raves with this fun, colorful winter salad!

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6

Ingredients

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

Salad

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.

Expert Tips

Not only are pink grapefruits more colorful than white, but they have 40 times more beta-carotene!

Shorten your shopping list by using two 10-ounce bags of mixed baby salad greens instead of the 3 heads of lettuce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
35 mg
35 %;
Total Carbohydrate
13 g
13 %
(Dietary Fiber
3 g
3 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
98%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.