½ cup extra virgin olive oil
2 Tbsp minced scallions
1 Tbsp white wine vinegar
¼ tsp salt
¼ tsp freshly ground pepper
8 cup torn butter lettuce
6 cup baby spinach
1 can 14-ounce hearts of palm (see shopping tip), drained and cut into bite-size pieces
⅓ cup dried cranberry
⅓ cup toasted pine nuts (see tip)
1. Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.
2. Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.
3. Add lettuce, spinach and hearts of palm to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.
Shopping tip: Hearts of palm are the tender inner stem portion of certain species of palm trees. Their flavor and texture is reminiscent of artichoke. Look for canned hearts of palm near other canned vegetables in most supermarkets.
Tip: To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To Make Ahead: Refrigerate the dressing (Steps 1-2) in a jar or cruet for up to 2 days. Refrigerate the grapefruit segments for up to 2 days. Assemble and refrigerate the undressed salad for up to 4 hours. Toss with the dressing and top with cranberries and pine nuts just before serving.
Provided by: EatingWell
Per Single Serving / Serves 12 Total
- Calories 160
- Calories from fat 99
- Total Fat 11gm 17%
- Sodium 196mg 8%
- Total Carbohydrates 14gm 5%
- Fiber 3gm 12%
- Protein 3gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.