Tangy citrus dressing enlivens peppery watercress in this brunch salad.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Method
With vegetable peeler, peel rind from 1 of the grapefruit. With knife, cut enough rind into long paper-thin strips (julienne) to make 1/4 cup (50 mL); set aside. Peel remaining grapefruit. Cut away white pith from all grapefruit. Working over sieve set over measuring cup or bowl, slice grapefruit between membranes and pulp to release sections; set aside. Squeeze membranes to make 1/2 cup (125 mL) juice.
In small saucepan, cover reserved rind with water and bring to boil. Reduce heat and simmer until tender, about 1 minute; drain and add to grapefruit juice. Add oil, sugar, salt and pepper. (Make-ahead: Refrigerate dressing and grapefruit in separate airtight containers for up to 2 days.)
Peel, pit and slice avocado. In bowl, toss watercress with radicchio. Top with grapefruit and avocado; drizzle with dressing. Sprinkle with onions.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 110 mg
- Protein 2 g
- Calories 180.0
- Total fat 14 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
%RDI
- Iron 5.0
- Folate 21.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 105.0
