Lettuce and grapefruit tossed with honey-vinegar dressing gives you a colorful nutty salad – side dish that’s ready in just 15 minutes.
Baby Romaine and Grapefruit Salad
- Prep Time 15 min
- Total 15 min
- Servings 10
- Ingredients 10
Ingredients
- 3 red grapefruit
- 1/4 cup sherry vinegar
- 2 tablespoons honey
- 2 tablespoons finely chopped shallots
- 1 tablespoon finely chopped fresh or 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup extra-virgin olive oil
- 10 cups baby romaine lettuce (9 oz)
- 1/2 cup pine nuts, toasted
Instructions
-
Step1Peel each grapefruit down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections. Squeeze remaining membranes to extract juice; set grapefruit segments aside. In small bowl, mix reserved juice, vinegar, honey, shallots, thyme, salt and pepper with whisk; slowly add oil, stirring constantly with whisk.
-
Step2In large bowl, toss lettuce with grapefruit segments, pine nuts and desired amount of dressing. Serve immediately. Refrigerate any remaining dressing.
Nutrition
173
Calories
12g
Total Fat
2g
Protein
15g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 173
- Total Fat
- 12g
- 0%
- Saturated Fat
- 1g
- 0%
- Sodium
- 124mg
- 0%
- Total Carbohydrate
- 15g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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