Red grapefruit, goat cheese, and mesclun salad
fresh mixed greens
5 cup(s), mesclun variety
2 medium, peeled, sectioned
1 medium, quartered, peeled and thinly sliced
2 cup(s), Belgian variety, cut crosswise in 1/2-inch pieces
uncooked red onion(s)
½ medium, thinly sliced
semisoft goat cheese
3 oz, herb variety, crumbled
5 tsp, extra-virgin
1 medium clove(s), crushed
low sodium soy sauce
- Divide mesclun, grapefruit, avocado, endive, red onion and goat cheese among 4 dinner plates.
- 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.