Shredded fresh spinach and/or lettuce
1 teaspoon finely shredded orange peel
2 red grapefruit, peeled, sectioned, and seeded
2 white grapefruit, sectioned, and seeded
2 cups strawberries, slices or halved
1 small red onion, thinly sliced and separated into rings
Line a platter with lettuce leaves. Top with shredded spinach or lettuce. Arrange red and white grapefruit sections, strawberries, and avocados on lettuce. Sprinkle red onion rings on top of fruit.
Serve with Grapefruit Poppy Seed Dressing. Store remaining dressing, covered, in the refrigerator.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 137; Total Fat: 8g; Saturated Fat: 1mg; Cholesterol: 0mg; Sodium: 9mg; Carbohydrates: 17g; Fiber: 4g; Protein: 2g
Bonus: Citrus Fruit Bowl
You can keep this snack tightly sealed and ready to eat in the refrigerator for several days.
4 medium naval oranges
3 large pink grapefruit
1/3 cup dried sweetened cranberries
Fresh mint leaves for garnish, if desired
Cut off peel and pith from oranges and grapefruit. Working over large bowl, cut out sections of fruit from between membranes, letting sections fall into bowl. Squeeze juice from membranes over fruit; discard membranes. Add cranberries. Stir to combine. Garnish with mint if using. Makes 8 servings.
Nutrition information per serving: 78 calories, 1g protein, 21g carbohydrates, 5g fiber, 0g fat, 0g saturated fat, 0mg sodium.
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