Pink Grapefruit Stacked Salad
Recipe from
Better Homes and Gardens
If pomegranate seeds are not available, sprinkle this side salad with snipped dried cranberries or cherries.

Servings:
8 servings
Total Time:
30 mins
Ingredients
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6 mediumpink grapefruitsee savings

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3 mediumwhite grapefruitsee savings

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1/2 cupapricot nectarsee savings

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2 tablespoonshazelnut oil or walnut oilsee savings

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1 tablespoonsnipped fresh mint or 1/2 teaspoon dried mint, crushedsee savings

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1/8 teaspoonsaltsee savings

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1/8 teaspooncracked black peppersee savings

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4 cupsfresh baby spinach leaves or shredded spinach leavessee savings

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1/2 cupchopped toasted walnutssee savings

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1/4 cuppomegranate seeds (optional)see savings

Directions
1.
Peel the grapefruit, removing all of the white pith. Cut sides from the flesh of each grapefruit to form a square piece (reserve extra grapefruit trimmings for another use). Slice each square crosswise to form four slices. Set slices aside.
2.
For dressing, in a small bowl whisk together apricot nectar, hazelnut or walnut oil, mint, salt, and pepper until combined.
3.
Line a serving plate with spinach. Stack three slices of grapefruit, alternating colors, on top of spinach leaves. Drizzle with dressing. Sprinkle with walnuts and, if desired, pomegranate seeds. Makes 8 servings.
Nutrition information
Calories 128, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 56 mg, Carbohydrate 13 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 12%, Vitamin C 79%, Calcium 4%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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