Tossed Greens with Grapefruit Vinaigrette

Tossed Greens with Grapefruit Vinaigrette

Win raves with this fun, colorful winter salad!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Not only are pink grapefruits more colorful than white, but they have 40 times more beta-carotene!
Simplify
Shorten your shopping list by using two 10-ounce bags of mixed baby salad greens instead of the 3 heads of lettuce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 35 mg;
  • Total Carbohydrate 13 g
    • (Dietary Fiber 3 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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