Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette

Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette Recipe
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.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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

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

Note:

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 www.choosemyplate.gov.

Jeanne Kelley,

November 2007
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