Arugula, grapefruit and parmesan salad
3
Points® value
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
A refreshing change from lettuce and tomato. Consider using scallions or a red onion instead of a sweet Vidalia.
Ingredients
Arugula
140 gm, about 2 L (8 cups) loosely packed
Grapefruit
2 medium, pink, segmented, 30 ml (2 Tbsp) of juice reserved*
Vidalia onion
½ small, thinly sliced
Olive oil
1 tbsp(s)
Balsamic vinegar
1 tbsp(s)
Honey
1 tsp(s)
Table salt
1 tsp(s)
Black pepper
1 pinch(es), freshly ground
Parmesan cheese
1 oz, thinly shaved (high-quality parmesan recommended)