Pink Grapefruit Stacked Salad

MAKES: 8 SERVINGS
START TO FINISH: 30 MINS

 

 

 

 

 


Ingredients

6 medium pink grapefruit

3 medium white grapefruit

1/2 cup apricot nectar

2 tablespoons hazelnut oil or walnut oil

1 tablespoon snipped fresh mint or 1/2 teaspoon dried mint, crushed

1/8 teaspoon salt

1/8 teaspoon cracked black pepper

4 cups fresh baby spinach leaves or shredded spinach leaves

1/2 cup chopped toasted walnuts

1/4 cup pomegranate seeds (optional)


Directions
  1. Peel the grapefruit, removing all of the white pith. Cut sides from the flesh of each grapefruit to form a square piece (reserve extra grapefruit trimmings for another use). Slice each square crosswise to form four slices. Set slices aside.
  2. For dressing, in a small bowl whisk together apricot nectar, hazelnut or walnut oil, mint, salt, and pepper until combined.
  3. Line a serving plate with spinach. Stack three slices of grapefruit, alternating colors, on top of spinach leaves. Drizzle with dressing. Sprinkle with walnuts and, if desired, pomegranate seeds. Makes 8 servings.

Nutrition Facts (Pink Grapefruit Stacked Salad)

Per serving: 128 kcal , 8 g fat (1 g sat. fat , 0 mg chol. , 56 mg sodium , 13 g carb. , 3 g fiber , 2 g pro.