Ingredients

• 2 medium-size grapefruits
  
• 2 medium-size heads Belgian endive 1 Tbsp
• Balsamic vinegar 1 Tbsp
• Dijon mustard 2 tsp
• Drained capers 1/2 tsp
• Sugar 1/2 tsp
• Salt
  1/4 cup
• Olive or salad oil 1 lb
• Mixed baby greens or mixed salad greens
  (about 12 cups loosely packed)

Directions

1. With knife, cut peel from grapefruits.
2. Holding grapefruits over small bowl
   to catch juice, cut sections from grapefruits between membrane.
3. Place grapefruit
   sections on plate.
4. Cut endives lengthwise into matchstick-thin strips.
5. In large bowl, combine balsamic vinegar, dijon mustard, capers, sugar, salt, and
   2 Tbsp grapefruit juice (reserve any remaining grapefruit juice for another use).
   
6. With wire whisk or fork, slowly beat in olive or salad oil until mixture thickens
   slightly.
   
7. Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat.
   

Nutrition Facts

Baby-Greens Salad with Grapefruit
Serving Size: Approximately 1-1/2 cups

Amount Per Serving Calories 50

Calories from Fat 15 % Daily Value (DV)*
Total Fat 2g 2%

• Saturated Fat 0g 0%
• Cholesterol 0mg 0%
  

Sodium 156mg 7%

Total Carbohydrate 8g 3%

• Dietary Fiber 4g 16%
  
• Sugars 4g
  

Protein 2g

Vitamin A 70%

Vitamin C 50%

Calcium 8%

Iron 8% *

Percent Daily Values are based on a 2,000 calorie diet.
Diabetic Exchange** Fruit: 0 Vegetables: 1 Meat: 0 Milk: 0 Fat: 0 Carbs: 0 Other:
0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov