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Prep 25min
Total25min
Servings6
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
110
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
35 mg
Potassium
460 mg
Total Carbohydrate
13 g
Dietary Fiber
3 g
Protein
2 g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
98%
98%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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