Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 3

You can use oranges or tangerines instead of the grapefruit, and goat cheese in place of feta.

Hannah Klinger
Recipe by Cooking Light April 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
13 mins
total:
13 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes.

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  • Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide lettuce evenly among 4 plates; sprinkle 1 tablespoon crumbled feta cheese and 1 tablespoon toasted walnuts over each salad. Divide grapefruit sections evenly among salads, and drizzle with vinaigrette.

Nutrition Facts

145 calories; fat 12.5g; saturated fat 2.4g; sodium 156mg.
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