Dandelion and Grapefruit Salad

Photo: Annabelle Breakey; Styling: Randy Mon

Reader Yvette Kaplan, of North Hollywood, California, created this delicious and brightly colored winter salad. The honey and olive oil in the dressing tame the bitterness of the dandelion greens, so feel free to drizzle on more if you'd like it milder.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 43%
  • Protein: 3g
  • Fat: 7.9g
  • Saturated fat: 1.2g
  • Carbohydrate: 24g
  • Fiber: 3.9g
  • Sodium: 386mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 bunch (11 oz.) dandelion greens, ends trimmed, leaves torn
  • 1 large pink grapefruit, peeled and segmented; squeeze remaining membrane and save juice for dressing
  • 1/2 cup sliced red onion
  • 1/2 cup pomegranate seeds
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Preparation

  1. 1. Put greens, grapefruit segments, onion, and pomegranate seeds in a bowl.
  2. 2. Mix grapefruit juice, mustard, honey, vinegar, oil, salt, and pepper together in a small bowl. Pour half the dressing over salad and toss gently to combine. Serve remaining dressing on the side.
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