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.

Jeanne Kelley
Recipe by Cooking Light November 2007

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Recipe Summary

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

Ingredient Checklist

Directions

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

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

Chef'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 www.choosemyplate.gov.

Nutrition Facts

79 calories; calories from fat 34%; fat 3g; saturated fat 0.3g; mono fat 0.5g; poly fat 2g; protein 1.4g; carbohydrates 13.5g; fiber 2.3g; cholesterol 0mg; iron 0.4mg; sodium 162mg; calcium 46mg.
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