Grapefruit-Cranberry Salad over Heirloom Greens for 2

Submitted by COOKGIRl

"From oceanspray.com with a little bit of finetuning and a final pressing. Feel free to substitute your favorite leafy greens in this recipe. The heirloom variety I tried was especially good!"

 

• 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

1. Note: Serves two as a main dish meal or four as a side salad.
2. DRESSING: Combine all dressing ingredients in small glass measuring cup. Whisk vigorously. Dressing is best prepared at least 1 hour in advance.
3. SALAD: Divide each salad ingredient equally between 2 (or 4) plates; set aside.
4. Pour dressing evenly over each salad just prior to serving. Garnish with the sunflower seeds.
5. Serves 2 as a meal or 4 as a side salad.