For the Balsamic Vinaigrette:
1 tablespoon finely chopped shallots
2 tablespoons balsamic vinegar
1/3 cup grapeseed oil
Salt to taste
Freshly ground black pepper
For the Salad:
1 bunch watercress
1 head endive
1 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
2 kiwi fruits, peeled and sliced
For the Balsamic Vinaigrette: Place all the ingredients in a container with a tight-fitting lid. Shake well. Add the salt and pepper to taste.
For the Salad: Toss the watercress, endive and half of each fruit with Balsamic Vinaigrette. Divide the greens mixture onto four plates. Garnish each plate with the remaining fruit.
Recipe makes 4 servings.
Serving size: 1 cup salad with 2 tablespoons vinaigrette
Calories: 281; Total Fat: 21g; Saturated Fat: 2g; Sodium: 164mg; Carbohydrates: 27g; Protein: 2g; Fiber: 8g
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