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Baby Romaine and Grapefruit Salad

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Baby Romaine and Grapefruit Salad
  • Prep 15 min
  • Total 15 min
  • Servings 10
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Lettuce and grapefruit tossed with honey-vinegar dressing gives you a colorful nutty salad – side dish that’s ready in just 15 minutes.
Updated Feb 29, 2012

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

173 Calories, 12g Total Fat, 2g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
173
Total Fat
12g
0%
Saturated Fat
1g
0%
Sodium
124mg
0%
Total Carbohydrate
15g
0%
Dietary Fiber
3g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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