Wednesday, October 20, 2010

From Shape Mag Nov/2010 issue

Grapefruit & Avocado Salad

Tired of the same old greens?  Belgian endive serves up a new twist.

Serves 4
Prep time:  30 minutes
Total time:  30 minutes

2 large red grapefruits
8 cups baby arugula
2 ripe avocados, cored, peeled and thinly sliced
1 small head Belgian endive, cut crosswise into 1/2-inch pieces
1 cup thinly sliced red onion
2 ounces herb and garlic goat cheese, crumbled
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons grapefruit juice
Zest of 1 orange
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Peel the grapefruits and remove pith.  Hold grapefruits over a bowl and remove sections by slicing along membranes; let juice collect in bowl.

Divide grapefruit sections, arugula, avocado, endive, onion, and goat cheese among four plates.  In a small jar, combine oil, vinegar, grapefruit juice, zest, mustard, salt and pepper until blended.  Drizzle over salads and serve.

Nutrition score per serving (3 cups)
285 calories, 20g fat, 4g saturated fat, 25g carbs, 6g protein, 8g fiber,131mg calcium, 1mg iron, 378mg sodium

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