email this page
Ingredients
7 cups mesclun or spring mix
2 pink grapefruits, peeled and sectioned, juice reserved
1 cup seedless red grape halves
3 tablespoons oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons toasted slivered almonds
1. Combine mesclun, grapefruit sections and grapes in a large bowl.
2. Whisk 4 tablespoons reserved grapefruit juice, oil, honey, salt and pepper in a small bowl. Pour over salad and toss gently. Transfer to individual serving plates and sprinkle with almonds. Serves 6.
Recipe by Jean Kressy, Relish 2008 Fall Supplement
Nutritional Information
2. Whisk 4 tablespoons reserved grapefruit juice, oil, honey, salt and pepper in a small bowl. Pour over salad and toss gently. Transfer to individual serving plates and sprinkle with almonds. Serves 6.
Recipe by Jean Kressy, Relish 2008 Fall Supplement
Per serving: 150 calories, 8g fat, 0mg chol., 2g prot., 21g carbs., 6g fiber, 180mg sodium.
