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Dandelion and Grapefruit Salad





Yields
Serves 4



Total Time
30 mins

Reader Yvette Kaplan, of North Hollywood, California, created this delicious and brightly colored winter salad. The honey and olive oil in the dressing tame the bitterness of the dandelion greens, so feel free to drizzle on more if you'd like it milder.

su-Dandelion and Grapefruit Salad




Photo: Annabelle Breakey; Styling: Randy Mon
 1 bunch (11 oz.) dandelion greens, ends trimmed, leaves torn
 1 large pink grapefruit, peeled and segmented; squeeze remaining membrane and save juice for dressing
 1/2 cup sliced red onion
 1/2 cup pomegranate seeds
 1 teaspoon Dijon mustard
 1 tablespoon honey
 3 tablespoons apple cider vinegar
 2 tablespoons extra-virgin olive oil
 1/2 teaspoon sea salt
 1/2 teaspoon pepper
Step 1
1

Put greens, grapefruit segments, onion, and pomegranate seeds in a bowl.

Step 2
2

Mix grapefruit juice, mustard, honey, vinegar, oil, salt, and pepper together in a small bowl. Pour half the dressing over salad and toss gently to combine. Serve remaining dressing on the side.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories163
% Daily Value *
Total Fat 7.9g11%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 386mg17%
Total Carbohydrate 24g9%

Dietary Fiber 3.9g14%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.