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A flavorful vinaigrette drizzled over grapefruit, avocados and tomatoes will make this a salad to serve when you want to make an impression.
Recipe compliments of cookbook author Ying Chang Compestine.
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Original reipce makes 2 dozen Change Servings
HALVE grapefruits. Cut between the rind and the pulp. Hold over a bowl to catch juice and cut between membranes to remove segments.
WHISK together seasoning sauce, vinegar and oil in small bowl. Mix in grapefruit juice. Set aside.
LINE large platter with lettuce leaves. Artistically arrange grapefruit segments, avocados and tomatoes. Drizzle dressing mixture over salad. Serve immediately.
|Calories from Fat||120|
|Total Fat 14g||21%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 16g||5%|
|Dietary Fiber 6g||25%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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