Mixed Lettuce Salad with Grapefruit

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

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Preparation : 15 min
250 calories/serving
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Ingredients

1/2 Romaine lettuce 280 g
2/3 bunch watercress 80 g
4 radishes, thinly sliced 60 g
2 grapefruits 600 g
2 tbsp wine vinegar 30 mL
2 tsp Dijon mustard 10 g
1/3 cup extra virgin olive oil 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
40 g Parmesan cheese, sliced into thin curls

Before you start

A mandolin will make slicing the 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. Thinly slice 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. Add to the small bowl 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.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

250

Fat

23 g

35 %

Saturated 4.3 g
+ Trans 0 g

22 %

Cholesterol

10 mg

Sodium

210 mg

9 %

Carbohydrate

9 g

3 %

Fibre

3 g

12 %

Sugars

6 g

Net Carbs

6 g

Protein

6 g

Vitamin A

82 %

Vitamin C

85 %

Calcium

16 %

Iron

8 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 0
Meat and Alternatives ½
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • use my large pan with the copper bottom
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