Grapefruit, Mustard Green, and Date Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped shallot
- Carbohydrate 39 g(13%)
- Fat 11 g(16%)
- Fiber 6 g(23%)
- Protein 3 g(6%)
- Saturated Fat 1 g(7%)
- Sodium 303 mg(13%)
- Calories 242
Preparation Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt. Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl. Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections. Cooks' note:• Dressing, grapefruit sections, and greens can be prepared separately 4 hours ahead and chilled, covered. (Cover greens with a dampened paper towel and plastic wrap.)
Preparation Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt. Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl. Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections. Cooks' note:• Dressing, grapefruit sections, and greens can be prepared separately 4 hours ahead and chilled, covered. (Cover greens with a dampened paper towel and plastic wrap.)
