BABY ROMAINE AND GRAPEFRUIT SALAD

Baby Romaine and Grapefruit Salad image

Provided by Betty Crocker Kitchens

Time 15m

Yield 10

Number Of Ingredients 10

3 red grapefruit
1/4 cup sherry vinegar
2 tablespoons honey
2 tablespoons finely chopped shallots
1 tablespoon finely chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup extra-virgin olive oil
10 cups baby romaine lettuce (9 oz)
1/2 cup pine nuts, toasted

Steps:

Peel each grapefruit down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections. Squeeze remaining membranes to extract juice; set grapefruit segments aside. In small bowl, mix reserved juice, vinegar, honey, shallots, thyme, salt and pepper with whisk; slowly add oil, stirring constantly with whisk.
In large bowl, toss lettuce with grapefruit segments, pine nuts and desired amount of dressing. Serve immediately. Refrigerate any remaining dressing.

Nutrition Facts : Calories 173, Carbohydrate 15 g, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 124 mg