Grapefruit Fennel and Greens

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Grapefruit Fennel and Greens

 

2 pink grapefruits

1 fennel bulb, core removed, and thinly sliced

1/2 cup pitted kalamata olives, coarsely chopped

1/2 teaspoon Dijon mustard

1 tablespoon plus 1 teaspoon red wine vinegar

1/4 cup extra-virgin olive oil

salt and pepper to taste

6 cups mixed field greens

 

Cut grapefruit into sections and toss with fennel and olives.

Make the dressing: Whisk together mustard, vinegar and olive oil. Season with a

pinch of salt and pepper. Toss 2 tablespoons of the dressing with the grapefruit

and fennel.

Toss the greens with the remaining dressing. Place the greens on each plate and

top with the grapefruit mixture.

Makes 4 servings.

Calories 262, Fat 20 g, Carbs 23 g, Sodium 402 mg, Fiber 7 g.

Points 6.