Photo of Arugula, grapefruit, and Parmesan salad by WW

Arugula, grapefruit, and Parmesan salad

3 - 4
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
This salad is a nice, refreshing change from traditional lettuce and tomato. You can also consider using scallions or a red onion instead of a sweet Vidalia. In order to segment grapefruits, peel each grapefruit, making sure to remove the white pith. Slice into each grapefruit section with a v-shape cut to remove the citrus from the center membranes, making sure you’re working over a bowl to catch the juice. When you finish removing the sections from each piece of citrus, you can then squeeze the center membranes over the bowl to the release the rest of the juices. It's a skill any home chef should learn how to master.



5 oz, about 8 cups loosely packed


2 medium, pink, segmented, 2 tablespoons of juice reserved

Uncooked vidalia onion(s)

½ small, thinly sliced

Olive oil

1 Tbsp

Balsamic vinegar

1 Tbsp


1 tsp

Table salt

1 tsp

Black pepper

¼ tsp, freshly ground

Parmesan cheese

1 oz, thinly shaved (high-quality Parmesan recommended)


  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. Yields about 2 cups per serving.