Mixed Green Salad with Grapefruit & Cranberries

Mixed Green Salad with Grapefruit & Cranberries

3 Reviews
From: EatingWell Magazine November/December 2009

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 red grapefruit
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced scallions
  • 1 tablespoon white-wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups torn butter lettuce
  • 6 cups baby spinach
  • 1 14-ounce can hearts of palm (see Shopping Tip), drained and cut into bite-size pieces
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pine nuts (see Tip)


  • Active

  • Ready In

  1. 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.
  2. Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.
  3. 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.
  • 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 information

  • Serving size: about 1 cup
  • Per serving: 162 calories; 11 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 3 g protein; 105 mcg folate; 0 mg cholesterol; 8 g sugars; 3 g added sugars; 4656 IU vitamin A; 30 mg vitamin C; 73 mg calcium; 2 mg iron; 205 mg sodium; 425 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 2 fat

Reviews 3

January 23, 2010
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By: EatingWell User
Very light tasting. Refreshing summer type food.
December 06, 2009
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By: EatingWell User
Everyone agreed it was excellent. Had a nice tang and freshness.
November 30, 2009
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By: nawtawba
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!