Grapefruit, beet, and blue cheese salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | bunch | Watercress; coarse stems discarded |
| 1 | Grapefruit; * see note | |
| 1 | ounce | Blue cheese; cut into small thin slices |
| 2 | Peeled cooked beets (about 1 cup grated); grated coarse | |
| 4 | teaspoons | Extra-virgin olive oil |
| 1 | tablespoon | Balsamic vinegar |
| Coarse salt to taste | ||
| Coarsely ground pepper to taste | ||
Directions
*peel and pith cut away with a serrated knife and sections cut free from membranes.
Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper.
Serves 2.
Gourmet February 1994
Per serving: 339 Calories; 26g Fat (67% calories from fat); 8g Protein; 21g Carbohydrate; 21mg Cholesterol; 402mg Sodium NOTES : Epicurious. Can be prepared in 45 minutes or less.
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998
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