Grapefruit and Romaine by Nancy T. Maar
This is a very light salad, great when you are serving a rich course for brunch. Try it as a side with grilled salmon for a refreshing sugar-free addition to a menu. You can substitute ugli fruit or kiwifruit for the grapefruit and have a delightful side.
Yields 2 servings; serving size ½ cup grapefruit and ½ cup lettuce
Calories: 284.93
Protein: 5.14 grams
Carbohydrates: 19.44 grams
Sugar: 14.11 grams
Fat: 22.85 grams
1 ruby red grapefruit, peeled and cut in sections
1 teaspoon Splenda
1 tablespoon fresh mint leaves, shredded
¼ cup freshly squeezed grapefruit juice
2 tablespoons olive oil
Salt and pepper to taste
1 cup romaine lettuce, shredded
¼ cup slivered almonds, toasted
Place grapefruit sections in a bowl. Sprinkle with Splenda and mint leaves.
Arrange the greens on serving plates. Place the grapefruit sections over the greens.
Whisk the grapefruit juice and oil together. Add salt and pepper. Drizzle over salads, sprinkle with nuts, and serve.
Grapefruit Skins
Save your grapefruit skin; it may help you manage your heartburn. Use a vegetable peeler to peel the grapefruit skin. Spread the grapefruit strips on a flat surface to dry. When you feel your heartburn starting to act up, chew on the strips of dried grapefruit skin.
