Red grapefruit, goat cheese, and mesclun salad
8
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. It comes together in just 20 minutes and is super flavorful and colorful, perfect to scale up and serve at any dinner party, picnic, or potluck. It features mixed greens, grapefruit, avocado, endive, red onion, and goat cheese that's dressed with an olive oil, garlic, grapefruit juice, Dijon mustard, and soy sauce mixture—a savory yet sweet dressing with a touch of umami thanks to the soy sauce. This salad is also very versatile: When grapefruits are not in season, try blood oranges instead. Swap out the goat cheese for feta, or use peppery arugula instead of the mesclun.
Ingredients
Fresh mixed greens
5 cup(s), mesclun variety
Grapefruit
2 medium, peeled, sectioned
Avocado
1 medium, 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, extra-virgin
Grapefruit juice
3 Tbsp
Dijon mustard
2 tsp
Garlic
1 clove(s), crushed
Less sodium soy sauce
½ tsp
Table salt
½ tsp
Black pepper
⅛ tsp
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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