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Mixed Baby green with grapefruit
Jon Simon

Mixed Baby Greens with Grapefruit-Basil Vinaigrette

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Tender mixed baby greens tossed with a zesty grapefruit-basil vinaigrette, pink grapefruit segments, and toasted pine nuts. No cooking required.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes

Ingredients
 
 

  • 6 cups mixed baby greens
  • 1 pink grapefruit segmented
  • ¼ cup fresh basil leaves
  • 2 tablespoons grapefruit juice fresh
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • ¼ cup pine nuts toasted
  • salt and black pepper freshly ground, to taste

Equipment

Method
 

  1. Segment the grapefruit over a bowl to catch the juices.
  2. Whisk together the collected grapefruit juice, olive oil, honey, and Dijon mustard in a small bowl. Chop the basil leaves and stir them into the dressing, then season with salt and pepper to taste.
  3. In a large salad bowl, gently toss the mixed greens with the vinaigrette until evenly coated.
  4. Arrange the grapefruit segments on top, sprinkle with toasted pine nuts, and serve immediately.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 3gFat: 15gSodium: 125mgFiber: 2g

Notes

Net carbs: 10g per serving (12g total carbs minus 2g fiber).
Substitutions: If pine nuts are unavailable, use toasted sliced almonds or walnuts. Add grilled chicken or shrimp to make it a main.
Storage: The vinaigrette keeps in the refrigerator for up to 3 days. Store greens and dressing separately.
Serving: Dry the greens thoroughly after washing so the vinaigrette coats the leaves properly, and serve right after dressing.

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