EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|2 red grapefruit||8 cups torn butter lettuce|
|1/4 cup extra-virgin olive oil||6 cups baby spinach|
|2 tablespoons minced scallions||1 14-ounce can hearts of palm, (see Shopping Tip), drained and cut into bite-size pieces|
|1 tablespoon white-wine vinegar||1/3 cup dried cranberries|
|1/4 teaspoon salt||1/3 cup toasted pine nuts, (see Tip)|
|1/4 teaspoon freshly ground pepper|
Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.
Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.
Add lettuce, spinach and hearts of palm to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.
Shopping tip: Hearts of palm are the tender inner stem portion of certain species of palm trees. Their flavor and texture is reminiscent of artichoke. Look for canned hearts of palm near other canned vegetables in most supermarkets.
Tip: To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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