Grapefruit-Cranberry Salad over Heirloom Greens for 2
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
-
Vinaigrette
- 2 tablespoons fresh red grapefruit juice
- 2 tablespoons walnut oil or 2 tablespoons grapeseed oil
- 2 tablespoons red wine vinegar
- 2 teaspoons chopped fresh chives
- 2 teaspoons agave nectar (I used blackberry honey this time) or 2 teaspoons honey, softened (I used blackberry honey this time)
- 1 pinch salt
-
Salad
- 10 ounces red leaf lettuce (I used organic 'Red Velvet' and 'Freckle' lettuces)
- 2 tablespoons dried cranberries
- 1 large yellow grapefruit, sectioned (10 to 12 sections)
- 4 -6 slices red onions (reduce amount if serving just 2)
- 1⁄4 cup welsh white cheddar cheese (cubed small or shredded, changed from standard cheddar)
-
Garnish
- 2 tablespoons roasted salted sunflower seeds
- cracked black pepper, to taste
directions
- Note: Serves two as a main dish meal or four as a side salad.
- DRESSING: Combine all dressing ingredients in small glass measuring cup. Whisk vigorously. Dressing is best prepared at least 1 hour in advance.
- SALAD: Divide each salad ingredient equally between 2 (or 4) plates; set aside.
- Pour dressing evenly over each salad just prior to serving. Garnish with the sunflower seeds.
- Serves 2 as a meal or 4 as a side salad.
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RECIPE SUBMITTED BY
COOKGIRl
United States