Goi buoi is a Vietnamese salad typically made with pomelo, a thick-skinned but super-sweet citrus fruit. In this healthy salad recipe, we use grapefruit because it's easier to find. Plus, it lends a tangy, acidic flavor to balance the vegetables.
Tips: Be sure to use a nonreactive bowl--stainless-steel, enamel-coated or glass--when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.
To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.
Serving Size: 3 oz. pork & 3 cups salad each
355 calories; protein 31.1g; carbohydrates 36g; dietary fiber 5.5g; sugars 19.5g; fat 11g; saturated fat 2.1g; cholesterol 73.7mg; vitamin a iu 8214.2IU; vitamin c 101.7mg; folate 74.2mcg; calcium 155.9mg; iron 2.9mg; magnesium 94mg; potassium 1227.6mg; sodium 719.4mg; added sugar 7g.