Prepare the ingredients a day ahead, then all that's left to do is toss them together.
- Portion size 8 servings
- Credits : Holiday Best: 2005
Ingredients
Method
On cutting board, cut off rind and outer membrane of grapefruit. Working over bowl to catch juice, cut between membrane and pulp to release fruit into bowl. Squeeze membranes to extract all juice. Pour enough juice into measuring cup to make 1/4 cup (50 mL), reserving remaining juice for another use.
Add oil, vinegar, mustard, salt and pepper to grapefruit juice; whisk to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large bowl, toss lettuce and radishes with dressing to coat. Arrange on salad plates; top with grapefruit.
Nutritional facts <b>Per serving:</b> about
- Sodium 176 mg
- Protein 2 g
- Calories 113.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 4.0
- Folate 36.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 95.0
