Springy Grapefruit Salad

free your fruit!!...into your belly
Spring is in the air (she said, as it snowed aggressively outside her window)! Or it was this past Family Day weekend anyhoo. A little wishful thinking never hurt, right?

Spring means salad season, and there's nothing I like better than a tasty combo of fruits and veggies, and of course, cheese. Cheese is pretty key.

If you're getting tired of our first spinach/parm salad (but how could you!) - here's a variation on a theme with a little more zing. Also, recent studies have indicated that eating citrus fruits lowers a woman's risk of blood-clot related stroke, so get peeling!

Here's an easy, healthy, tasty salad for 4:

You're going to need:

8oz (250g) of baby salad. Wash it.
Half a cup of Parmesan flakes (shredded or flaked, not ground or whatever...if you have a block of it, use a veggie peeler for speed's sake. You can also buy it flaked, as per the petals in the earlier recipe).
1 grapefruit (I prefer red) peeled and segmented.

Toss (more like mix) these ingredients with you hands in a large bowl for ideal distribution onto 4 plates or into bowls.

Dressing: In a small bowl mix....

Juice of half a lemon (or roughly 1.5-2 tbsp)
2-3 tbsp olive oil
chopped chives to taste (you're going to sprinkle this over the salad, so a large tbsp or two would do, unless you really want to up the chivey-ness)
fresh ground pepper

For a little protein consider toasting some slivered almonds and tossing them in there. Raisins might also be yummy. Flax seeds if you're feeling ambitious, though they would probably be best mixed into your dressing, or else they'll sink to the bottom.

Dress your salad and enjoy!!
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