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Baby-Greens Salad with Grapefruit
Baby-Greens Salad with Grapefruit

Category: Salad | Serves: 12

(77 ratings)

Nutrition Information:
Calories: 50
Protein: 2 g
Carbs: 8 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 156 mg
Fiber: 4 g

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Grapefruit over endive and delicate baby greens is balanced nicely by dijon vinaigrette and makes a stunning presentation.
2 medium-size grapefruits
2 medium-size heads Belgian endive
1 Tbsp, balsamic vinegar
1 Tbsp, dijon mustard
2 tsp, drained capers
1/2 tsp, sugar
1/2 tsp, salt
1/4 cup, olive or salad oil
1 lb, mixed baby greens or mixed salad greens (about 12 cups loosely packed)
1 With knife, cut peel from grapefruits. Holding grapefruits over small bowl to catch juice, cut sections from grapefruits between membrane.
2 Place grapefruit sections on plate. Cut endives lengthwise into matchstick-thin strips.
3 In large bowl, combine balsamic vinegar, dijon mustard, capers, sugar, salt, and 2 Tbsp grapefruit juice (reserve any remaining grapefruit juice for another use).
4 With wire whisk or fork, slowly beat in olive or salad oil until mixture thickens slightly.
5 Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat.
6 Serving Size: about 1 1/2 cups.

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