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Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette

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.

Cooking Light NOVEMBER 2007

  • Yield: 8 servings (serving size: about 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 34%
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 2g
  • Protein: 1.4g
  • Carbohydrate: 13.5g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 162mg
  • Calcium: 46mg
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Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette recipe

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