Grapefruit, Walnut, and Feta Salad

Photo: Johnny Autry; Styling: Cindy Barr

You can use oranges or tangerines instead of the grapefruit, and goat cheese in place of feta.


This recipe goes with Chicken with Quick Chile Verde, Poblano Mac and Cheese, Pizza Arrabbiata, Portobello Sandwiches with Red Pepper Sauce

Yield: Serves 4
Recipe from Cooking Light

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Recipe Time

Hands On: 13 Minutes
Total: 13 Minutes

Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 12.5g
  • Saturated fat: 2.4g
  • Sodium: 156mg


  • 1 small red grapefruit
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups torn butter lettuce
  • 4 tablespoons crumbled feta cheese
  • 4 tablespoons toasted walnuts


  1. 1. Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes.
  2. 2. Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide lettuce evenly among 4 plates; sprinkle 1 tablespoon crumbled feta cheese and 1 tablespoon toasted walnuts over each salad. Divide grapefruit sections evenly among salads, and drizzle with vinaigrette.
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