Arugula, grapefruit and parmesan salad
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
A refreshing change from lettuce and tomato. Consider using scallions or a red onion instead of a sweet Vidalia.
Ingredients
Arugula
140 gm, about 2 L (8 cups) loosely packed
Grapefruit
2 medium, pink, segmented, 30 ml (2 Tbsp) of juice reserved*
Vidalia onion
½ small, thinly sliced
Olive oil
1 tbsp(s)
Balsamic vinegar
1 tbsp(s)
Honey
1 tsp(s)
Table salt
1 tsp(s)
Black pepper
1 pinch(es), freshly ground
Parmesan cheese
1 oz, thinly shaved (high-quality parmesan recommended)
Instructions
1
Place arugula in a large salad bowl; top with grapefruit and onion.
2
In a small bowl, whisk together oil, vinegar, honey, salt, pepper and reserved grapefruit juice.
3
When ready to serve, gently toss salad with dressing; sprinkle with cheese.
4
Yields about 2 cups per serving.
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