Pink Grapefruit Stacked Salad

If pomegranate seeds are not available, sprinkle this side salad with snipped dried cranberries or cherries.


Pink Grapefruit Stacked Salad

by 1  person


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Servings: 8 servings
Total Time: 30 mins
 
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Ingredients
  • 6  medium
    pink grapefruit
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  • 3  medium
    white grapefruit
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  • 1/2  cup
    apricot nectar
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  • 2  tablespoons
    hazelnut oil or walnut oil
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  • 1  tablespoon
    snipped fresh mint or 1/2 teaspoon dried mint, crushed
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    cracked black pepper
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  • 4  cups
    fresh baby spinach leaves or shredded spinach leaves
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  • 1/2  cup
    chopped toasted walnuts
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  • 1/4  cup
    pomegranate seeds (optional)
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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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