Red Grapefruit, Goat Cheese and Mesclun Salad
6
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This salad is a refreshing mix of sweet and tart. When grapefruits are not in season, try blood oranges instead.
Ingredients
Fresh mixed greens
5 cup(s), mesclun variety
Grapefruit
2 medium, peeled, sectioned
Avocado
1 tsp(s), quartered, peeled and thinly sliced
Endive
2 cup(s), Belgian variety, cut crosswise in 1/2-inch pieces
Red onion
½ medium, thinly sliced
Semisoft goat cheese
3 oz, herb variety, crumbled
Olive oil
5 tsp(s)
Grapefruit juice
3 tbsp(s)
Dijon mustard
2 tsp(s)
Garlic
1 clove(s), large, crushed
Low sodium soy sauce
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
⅛ tsp(s)
Instructions
1
Divide mesclun, grapefruit, avocado, endive, red onion and goat cheese among 4 dinner plates.
2
Combine oil, juice, mustard, garlic, soy sauce, salt and pepper in a small jar. Screw on the lid and shake until well combined. Remove garlic and drizzle dressing over salad. Yields about 2 1/2 cups salad and 4 teaspoons dressing per serving.
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