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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