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Salad with Red Grapefruit-Lemon Vinaigrette

Southern Living JUNE 2005

  • Yield: Makes 6 servings
  • Prep time:15 Minutes

Ingredients

  • 1/3 cup fresh red grapefruit juice
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 (10-ounce) package chopped romaine lettuce
  • 1 cup shredded carrots
  • 1 cup red grapefruit segments
  • 1/4 small red onion, thinly sliced
  • 1/4 cup dry-roasted sunflower seeds (optional)

Preparation

Whisk together first 8 ingredients in a small bowl.

Combine romaine lettuce, carrots, grapefruit segments, and sliced onion in a large bowl. Sprinkle with sunflower seeds, if desired. Serve with vinaigrette.

Note: Store remaining vinaigrette in an airtight container in refrigerator up to 1 week.

Note: Nutritional analysis without seeds: Calories 104 (45% from fat); Fat 5.3g (sat 0.6g, mono 2.1g, poly 2.2g); Protein 1.3g; Carb 15.4g; Fiber 2.2g; Chol 0mg; Iron 0.7mg; Sodium 209mg; Calc 35mg.

Note: Nutritional analysis below includes sunflower seeds.

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 53%
  • Fat: 7.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 4g
  • Protein: 2.4g
  • Carbohydrate: 17g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 209mg
  • Calcium: 38mg
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Salad with Red Grapefruit-Lemon Vinaigrette recipe

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