Tuesday, April 2, 2013

Salad with Walnuts, Grapefruit, and Feta

This quick salad was in a recent Cooking Light edition and proved to be tasty, colorful, and versatile.  I served it with grilled chicken, tomatillo sauce, and rice, but it can go with many dinner combinations.


Recipe Notes
I actually made this without the walnuts because I ran out, so the calorie count for the version you see above is slightly lower than the stated recipe nutritional information.

Nutritional Information (per serving - serves 4)
145 calories - 12.5 g. fat

  • 1 small ruby red grapefruit
  • 2 tbsp. extra-virgin olive oil
  • 1/2 tsp. sugar
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 4 c. torn butter lettuce
  • 4 tbsp. crumbled feta cheese
  • 4 tbsp. toasted walnuts
1.  Peel and section grapefruit over a bowl.  Squeeze membranes to extract juice.  Set sections aside and reserve 3 tbsp. grapefruit juice.  Discard membranes.
2.  Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk.
3.  Divide lettuce evenly among four plates.
4.  Sprinkle 1 tbsp. feta cheese and 1 tbsp. walnuts over each salad.
5.  Divide grapefruit sections evenly among salads and drizzle with vinaigrette.

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