var_dump($adSection);

Mixed Lettuce Salad with Grapefruit

19 Reviews
89% would make this recipe again

A peppery (watercress), sweet (fennel), tart (grapefruit), and salty (Parmesan) combination with a burst of «heat» from the radishes.

Preparation : 15 min
270 calories/serving
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Bone-healthy

Ingredients

1/2 Romaine lettuce 280 g
2/3 bunch watercress 80 g
2/3 fennels, thinly sliced 240 g
4 radishes, thinly sliced 60 g
2 grapefruits 600 g
2 cloves garlic, minced and mashed
2 tbsp apple cider vinegar 30 mL
2 tsp Dijon mustard 10 mL
1/3 cup extra virgin olive oil 85 mL
40 g Parmesan cheese, sliced into thin curls
salt [optional]
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the fennel and radishes easier.

Method

  1. Wash the romaine lettuce, then spin-dry. Tear the leaves into bite-size pieces and place them in a salad bowl. Discard the coarse stems of the watercress, wash the leaves well, then spin dry and put them in the salad bowl. Remove the stalk and feathery leaves of the fennel bulb. Thinly slice the fennel and the radishes with a mandolin, then add them to the salad. Set aside.
  2. Using a sharp knife, remove the peel and pith from the grapefruit and, working over a small bowl to catch the juices, cut out the segments. Squeeze any remaining juice into the bowl. Set the segments aside.
  3. Mince and mash the garlic, then add it to the small bowl. Add the vinegar, mustard, oil, salt, and pepper to taste. Using a fork, whisk the dressing until it is emulsified, then pour it over the salad and toss. Portion out the salad onto individual serving plates. Put the grapefruit segments on top. Shave the Parmesan using a mandolin or a vegetable peeler and add the curls to each plate. Serve.

Nutrition Facts Table

per 1 Serving (250g)

Amount

% Daily Value

Calories

270

Fat

23 g

35 %

Saturated 4.3 g
+ Trans 0 g

22 %

Cholesterol

10 mg

Sodium

240 mg

10 %

Carbohydrate

13 g

4 %

Fibre

4 g

18 %

Sugars

6 g

Protein

6 g

Vitamin A

83 %

Vitamin C

94 %

Calcium

18 %

Iron

10 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : ½ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Calcium, Fibre
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Free  :
Added Sugar
Diet-related health claims  :
Bone-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Meat and Alternatives ½
Fats 4 ½

Leave a review

You have to be logged in to leave a review

Members' Reviews

19 Reviews (16 with rating only ) 89% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
MilkyDay
july 07, 2010 | I would make this recipe again

It looks and taste very good.

Useful 0
jbell
july 06, 2010

This is a very strange combination of flavours.

Useful 0
Lily8687
may 11, 2010 | I would make this recipe again

awesome salad

Useful 0

This recipe is in the following categories

Vegetables | Salads | First courses/Appetizers | Bone-healthy | Kosher | Vegetarian | High Calcium | Halal | High Fibre | No Cook

Top Reviews

View All Reviews
MilkyDay
july 07, 2010 | I would make this recipe again

It looks and taste very good.

Useful 0
jbell
july 06, 2010

This is a very strange combination of flavours.

Useful 0
Lily8687
may 11, 2010 | I would make this recipe again

awesome salad

Useful 0