Baby-Greens Salad with Grapefruit 8 carbs
Baby-Greens Salad with Grapefruit
2 medium-size grapefruits
2 medium-size heads Belgian endive
1 tbsp. balsamic vinegar
1 tbsp. dijon mustard
2 tsps. drained capers
1/2 tsp. sugar
1/2 tsp. salt
1/4 cup olive or salad oil
1 lb. mixed baby greens or mixed salad greens (about 12 cups loosely packed)
With knife, cut peel from grapefruits.
Holding grapefruits over small bowl to catch juice, cut sections from
grapefruits between membrane.
Place grapefruit sections on plate.
Cut endives lengthwise into matchstick-thin strips.
In large bowl, combine balsamic vinegar, dijon mustard, capers, sugar, salt, and
2 tbsps. grapefruit juice (reserve any remaining grapefruit juice for another
use).
With wire whisk or fork, slowly beat in olive or salad oil until mixture
thickens slightly.
Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to
coat.
Makes 5 servings.
Calories 50, Fat 2g, Cholesterol 0mg, Sodium 156mg, Carbohydrate 8g, Fiber 4g.
Points 0.