Mesclun with Red Grapefruit and Feta

Instead of sectioning fresh grapefruit, you can substitute bottled citrus sections.

Yield: 4 servings (serving size: 1 1/2 cups salad and 1 tablespoon cheese)
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 4.1g
  • Saturated fat: 1.4g
  • Protein: 2.8g
  • Carbohydrate: 9.9g
  • Cholesterol: 6mg
  • Iron: 1.2mg
  • Sodium: 246mg
  • Calories from fat: 46%
  • Fiber: 2.5g
  • Calcium: 89mg


  • 6 cups mesclun salad greens
  • 1 cup red grapefruit sections (about 2 large)
  • 3 tablespoons fresh grapefruit juice
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1/4 cup (1 ounce) crumbled feta cheese


  1. Combine mesclun and grapefruit sections in a large bowl. Combine grapefruit juice and next 4 ingredients in a small bowl, stirring with a whisk. Pour over salad; toss gently to coat. Divide evenly among plates. Sprinkle each serving with cheese.
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