grapefruit and manoa lettuce salad
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I've made this a few times now. I found from Cooking Light, but simplified the process a bit. It's everything you want in a recipe--fast, easy and ono. About 10 minutes, start to finish.
If you can get Manoa lettuce, this is preferred. Butter or red leaf lettuce would also work, but probably not romaine.
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Tear lettuce into bite-sized pieces and toss in a bowl. Slice the grapefruit in half and segment it as if you were going to eat it for breakfast. Spoon out the segments and toss them with lettuce. Toss in walnuts and feta cheese to your taste.
Squeeze grapefruit juice into a glass mixing measuring cup or small bowl. It should be about 3-4T. Add sugar and pepper to taste. Add a drizzle of olive oil to hold it together. Pour over salad and toss.
NOTES:
1) Don't bother to "peel and section" the grapefruit. This is too much work.
2) Using grapefruit juice means no vinegar and using feta cheese means no additional salt is required.
3) Bottled grapefruit juice is also fine to use if you want to make a bit more dressing, but typically the juice of the grapefruit itself is the ideal amount for 1 head of lettuce.
Squeeze grapefruit juice into a glass mixing measuring cup or small bowl. It should be about 3-4T. Add sugar and pepper to taste. Add a drizzle of olive oil to hold it together. Pour over salad and toss.
NOTES:
1) Don't bother to "peel and section" the grapefruit. This is too much work.
2) Using grapefruit juice means no vinegar and using feta cheese means no additional salt is required.
3) Bottled grapefruit juice is also fine to use if you want to make a bit more dressing, but typically the juice of the grapefruit itself is the ideal amount for 1 head of lettuce.