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Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette

Yield 8 servings (serving size: about 1 cup)
A platter of this colorful salad makes an elegant starter. Sugary dates provide a sweet contrast to the salad's bitter greens. Grapeseed oil is mild; substitute canola oil, if you prefer.


  • 4 cups trimmed watercress (about 1 bunch)
  • 4 cups torn frisée (about 1 head)
  • 1 cup red grapefruit sections (about 2 grapefruit)
  • 1 cup thinly sliced red onion
  • 8 whole pitted dates, sliced
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 5 teaspoons grapeseed oil

Nutrition Information

  • calories 79
  • caloriesfromfat 34 %
  • fat 3 g
  • satfat 0.3 g
  • monofat 0.5 g
  • polyfat 2 g
  • protein 1.4 g
  • carbohydrate 13.5 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 162 mg
  • calcium 46 mg

How to Make It

  1. Arrange watercress and frisée on a large platter, and top evenly with grapefruit, onion, and dates.

  2. Combine vinegar, curry powder, and salt in a small bowl, and slowly add oil, stirring constantly with a whisk. Drizzle over salad. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit