Grapefruit juice is the base for the tangy vinaigrette on this salad studded with grapefruit segments and dried cranberries. It serves 12 as a starter or about 6 if you'd like a large portion per person.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.

    Advertisement
  • Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.

  • Add lettuce, spinach and hearts of palm to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.

Tips

Make Ahead Tip: Refrigerate the dressing (Steps 1-2) in a jar or cruet for up to 2 days. Refrigerate the grapefruit segments for up to 2 days. Assemble and refrigerate the undressed salad for up to 4 hours. Toss with the dressing and top with cranberries and pine nuts ju

Hearts of palm are the tender inner stem portion of certain species of palm trees. Their flavor and texture is reminiscent of artichoke. Look for canned hearts of palm near other canned vegetables in most supermarkets.

To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

162.2 calories; protein 3.3g 7% DV; carbohydrates 14.9g 5% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 8.4g; fat 11.3g 17% DV; saturated fat 1.3g 7% DV; cholesterolmg; vitamin a iu 4656.3IU 93% DV; vitamin c 30mg 50% DV; folate 104.9mcg 26% DV; calcium 72.7mg 7% DV; iron 2.5mg 14% DV; magnesium 55mg 20% DV; potassium 424.8mg 12% DV; sodium 205.3mg 8% DV; thiamin 0.1mg 10% DV; added sugar 3g.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
This was pretty good especially for an entree salad which is how I modified it. Modifications: - I didn't have cranberries so added in a handful of grapes - I lemon-peppered (another spice/rub would do) two chicken breasts and cut them up to serve on top of the salad - I added a little tiny bit of Spenda to the dressing to cut the tang a mite. Barely half a traditional coffee-ship-sized package. I'd definitely make it again! Read More
Rating: 4 stars
10/30/2011
Everyone agreed it was excellent. Had a nice tang and freshness. Read More
Rating: 4 stars
10/30/2011
Very light tasting. Refreshing summer type food. Read More
Advertisement