Mixed Green Salad with Grapefruit and Cranberries

  • Active Time 25m
  • Total Time 25m

12 servings, about 1 cup each

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

  • 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 Tip), drained and cut into bite-sized pieces
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pine nuts (see Tip)

directions

Remove the skin and white pith from the 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.

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

Add the 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.

Tip: &lt;br&gt; 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. <br><br>Make Ahead: 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 the cranberries and pine nuts just before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10125

nutrition information per serving

160 calories; 11g total fat; 1g total saturated fat; 0mg cholesterol; 196mg sodium; 15g carbohydrates; 3g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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