Baby Greens with Grapefruit and Red Onion
11.1g
Net Carbs
1.7g
Protein
10.3g
Fat
2.4g
Fiber
146
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 fruit (3-3/4" dia) White Grapefruit
- 1 fruit (3-3/4" dia) Grapefruit (Pink and Red)
- 1/4 teaspoon Ground Mustard
- 1 teaspoon leaf Tarragon
- 1/2 small Red Onion
- 3 tablespoons Extra Virgin Olive Oil
- 3 3/4 cups Spring Mix Salad
Directions:
If you don't have a grapefruit knife to easily remove the segments, use this method: Slice off just enough of the top and bottom of each grapefruit so they can stand upright on a cutting board. Using a sharp chefs knife and working from the top, circle the entire fruit, peeling the skin off and leaving very little of the bitter white pith behind. Using a smaller paring knife, cut out each segment from the white membrane. Squeeze out any remaining juice from fruit when done. Reserve 1 tablespoon of juice for the dressing and save the additional juice for another use.
- Section grapefruits. Set aside the sections and reserve 1 Tbsp of juice.
- Add reserved grapefruit juice to a mixing bowl. Add mustard. Slowly drizzle in olive oil, whisking well, until combined.
- Stir in tarragon; add salt and freshly ground black pepper to taste, set aside.
- Add greens and toss gently with grapefruit sections, sliced red onion and salad dressing.
