Better Homes and Gardens/December 2006

Pink Grapefruit Stacked Salad
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 30 minutes


INGREDIENTS:
3 medium pink grapefruit 3 medium white grapefruit 1/2 cup apricot nectar
2 tablespoons hazelnut oil or walnut oil 1 tablespoon snipped fresh mint or 1/2 teaspoon dried mint, crushed 1/8 teaspoon salt
1/8 teaspoon cracked black pepper 4 cups fresh baby spinach leaves or shredded fresh spinach leaves 1/2 cup chopped walnuts, toasted
1/4 cup pomegranate seeds (optional)



1 Peel the grapefruit, removing all of the white pith. Cut flesh from each grapefruit to form a cube (reserve grapefruit trimmings for another use). Slice each cube crosswise to form flour slices. Set slices aside.
2 For dressing, in a small bowl, whisk together apricot nectar, hazelnut oil, mint, salt, and pepper.
3 To serve, line salad plates with spinach. For each serving, stack three slices of the grapefruit, alternating colors, on top of the spinach leaves. Drizzle with dressing. Sprinkle with walnuts and, if desired, pomegranate seeds.

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