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Arugula, Grapefruit and Pine Nut Salad with Tarragon Vinaigrette

A delicate arugula salad with fresh grapefruit in a tarragon vinaigrette.

Arugula, Grapefruit and Pine Nut Salad with Tarragon Vinaigrette

Arugula, Grapefruit and Pine Nut Salad with Tarragon Vinaigrette Dressing Ingredients:
1 small shallot, minced
1 tbsp. white wine or white balsamic vinegar
1/4 cup fresh grapefruit juice
1 tsp. fresh tarragon (or 1/2 tsp. dried)
6 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste

Preparation:
Combine the shallot and vinegar in a small bowl, whisk in the grapefruit juice.  Add tarragon.  Slowly whisk in the olive oil; season with salt and pepper, to taste.

Salad Ingredients:
2 large grapefruits*
8 cups Arugula
1/4 cup pine nuts, lightly toasted

Preparation:
Cut, peel and remove white pith from grapefruit.  Holding it over a bowl to catch the juice; cut between membranes to release segments.  Set juice and sections aside.

Combine the arugula, grapefruit sections and pine nuts in a large bowl.  Add just enough dressing to coat; toss well.  Divide among 4 plates and serve.  Serves 4.

*If you prefer, you can buy grapefruit in the refrigerated section of most produce departments.

Per Serving: 189 Calories (kcal); 17g Fat (2g Sat, 11g Mono, 2g Poly); 3g Protein; 10g Carbohydrate;  2g Dietary Fiber; 0mg Cholesterol, 185mg Sodium.  Food Exchanges: 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.