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Tossed Greens with Grapefruit Vinaigrette

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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Win raves with this fun, colorful winter salad!
Updated Nov 4, 2008
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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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not only are pink grapefruits more colorful than white, but they have 40 times more beta-carotene!
  • tip 2
    Shorten your shopping list by using two 10-ounce bags of mixed baby salad greens instead of the 3 heads of lettuce.

Nutrition

110 Calories, 7 g Total Fat, 2 g Protein, 13 g Total Carbohydrate

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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