Citrus Salad with Watercress & Shaved Parmesan
Grapefruit, orange and watercress create this refreshing and light salad. Great to serve before or after any heavier fat laden meal to clean the palate. Also good to incorporate some fall and winter fruit.
Yield
4 servingsPrep
10 minCook
0 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | small |
red onion
finely diced |
|
| 2 | tablespoons | red wine vinegar |
|
| 4 ½ | tablespoons | olive oil, extra-virgin |
|
| 5 | cups |
watercress
rinsed and large stems trimmed |
|
| 2 | each |
belgian endive
cut into 2-inch pieces |
*
|
| 1 | large |
grapefruit
peeled and sectioned, juice reserved |
|
| 1 | large |
oranges
peeled and sectioned, juice reserved |
|
| 3 | tablespoons |
parsley leaves
freshly chopped |
|
| 1 | x |
Parmesan cheese
shaved, as needed |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Directions
Combine onion and vinegar in a small bowl, let stand 30 minutes.
Whisk olive oil into onion mixture, season with salt and black pepper.
Mix together watercress and endive in a medium bowl.
Add fruit and juice, onion mixture, and parsley, toss to evenly coat.
Divide among four salad plates.
Garnish with shaved parmesan and serve.
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