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Grapefruit, Fennel and Greens Salad
Tip: to section citrus fruit: cut off the peel and bitter white pith. Use a serrated knife to cut on both sides of the membranes, removing wedge-shaped sections of the fruit as you work.
2 pink grapefruits
1 fennel bulb, core removed and very thinly sliced
1/2 cup pitted calamata olives (may be coarsely chopped)
1/2 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon red wine vinegar
1/4 cup extra virgin olive oil
6 cups mixed field greens
1. Cut the grapefruit into sections and toss with fennel and olives.
2. Make the dressing: whisk together the mustard, vinegar and olive oil. Season with a pinch of salt and pepper. Toss two tablespoons of the dressing with the grapefruit and fennel.
3. Toss the greens with the remaining dressing. Place the greens on each plate and top with the grapefruit mixture.
Makes 4 servings
Nutritional value per serving: 262 calories, 2 g protein, 23 g carbohydrates, 7 g fiber, 20 g fat, 2 g saturated fat, 0 mg cholesterol, 402 mg sodium
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