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 VinaigretteDressing 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
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.
2 large grapefruits*
8 cups Arugula
1/4 cup pine nuts, lightly toasted
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.