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Photo of Arugula, grapefruit and parmesan salad by WW

Arugula, grapefruit and parmesan salad

3 - 4
PersonalPoints™ per serving
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(s)

2 medium, pink, segmented, 30 ml (2 Tbsp) of juice reserved*

Uncooked vidalia onion(s)

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, 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.

Notes

*To segment grapefruits, peel each grapefruit, making sure to remove white pith. Slice into each grapefruit section with a v-shape cut to remove the citrus from the centre membranes, making sure you’re working over the bowl to catch the juice. When you finish removing the sections from each piece of citrus, squeeze the centre membranes over the bowl to release the rest of the juices.

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