Baby-Greens Salad with Grapefruit Vinaigrette

Photo: Eva Serrabassa / Istock

SERVINGS
12

INGREDIENTS
2 medium grapefruit
2 medium heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons drained capers
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens (about 24 cups loosely packed)

PREPARATION
1. With knife, cut peel from both grapefruit. Holding grapefruit, 1 at a time, over small bowl to catch juice, cut sections from grapefruit between membrane. Place grapefruit sections on plate. Cut endives lengthwise into matchstick-thin strips.

3. Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat.

2. In large serving bowl, combine balsamic vinegar, Dijon mustard, capers, sugar, salt, and 2 tablespoons grapefruit juice (reserve any remaining grapefruit juice for another use). With wire whisk or fork, slowly beat in olive oil until mixture thickens slightly.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 65
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 175 mg
Carbohydrates: g
Fiber: g
Protein: g

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