WATERCRESS, PINK GRAPEFRUIT, AND WALNUT SALAD

Watercress, Pink Grapefruit, and Walnut Salad image

Yield serves 4

Number Of Ingredients 14

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For the Dressing
2 1/4 tablespoons minced ginger
1/4 teaspoon minced garlic
1 tablespoon fresh lime juice
1 1/2 teaspoons rice-wine vinegar
1/4 teaspoon Asian sesame oil
1/8 teaspoon sugar
3 tablespoons extra-virgin olive oil
For the Salad
1 pink grapefruit
8 ounces watercress (about 2 bunches), thick stems removed
1/2 cup walnuts, coarsely chopped
1/8 teaspoon coarse salt
Freshly ground pepper

Steps:

Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.
Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.
Fit to eat recipe
(Per serving)
Calories: 216
Fat: 20g
Cholesterol: 0mg
Carbohydrate: 8g
Sodium: 59mg
Protein: 4g
Fiber: 2g