Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 small grapefruits, one red, one white
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon dry mustard
- 1 1/2 teaspoons fresh tarragon, chopped
- salt and pepper
- 10 ounces mixed baby greens
- 1/2 small red onion, thinly sliced (about 1/2 cup)
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Directions
1. To section grapefruit: Cut off the top and bottom of each grapefruit slightly, so they can stand upright on a cutting board. Using a sharp chef’s knife knife, peel grapefruit skin off going from top to bottom, and circling the entire fruit, making sure to leave very little white pith behind. Using a smaller paring knife, cut out each segment from the white membrane. Squeeze out any remaining just from fruit when done, and reserve 1 ½ tablespoons juice for dressing.
2. Add reserved grapefruit juice to a mixing bowl. Add mustard. Slowly drizzle in olive oil, whisking well, until well-combined. Stir in tarragon, and add salt and pepper to taste.
3. Add greens and toss gently with grapefruit sections, red onion and salad dressing.