Arugula, Grapefruit and Parmesan Salad
- Total Time
A refreshing change from lettuce and tomato. Consider using scallions or a red onion instead of a sweet Vidalia.
arugula5 oz, about 8 cups loosely packed
grapefruit(s)2 medium, pink, segmented, 2 tablespoons of juice reserved*
uncooked vidalia onion(s)½ small, thinly sliced
olive oil1 Tbsp
balsamic vinegar1 Tbsp
table salt1 tsp
black pepper¼ tsp, freshly ground
parmesan cheese1 oz, thinly shaved (high-quality Parmesan recommended)
- Place arugula in a large salad bowl; top with grapefruit and onion.
- In a small bowl, whisk together oil, vinegar, honey, salt, pepper and reserved grapefruit juice.
- When ready to serve, gently toss salad with dressing; sprinkle with cheese. Yields about 2 cups per serving.