Greens ’n Grapefruit Salad with Glazed Walnuts
Our toasted glazed walnuts add crunch to tender baby kale and spinach salad that’s tossed with shortcut citrus dressing!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/2 c. coarsely chopped walnuts
- 3 tbsp. sugar
- 1 tbsp. butter
- 1 large grapefruit
- 1/4 c. olive-oil-and-vinegar salad dressing
- about 2 packed cups
- about 2 packed cups
- sliced
- 1/4 c. sliced red onion
Instructions
Line rimmed baking sheet with foil; coat with cooking spray. In small nonstick skillet, combine walnuts, sugar and butter; over medium-high heat, cook, stirring occasionally, until sugar melts, 3 to 4 minutes. Cook, stirring constantly, until mixture turns golden brown, about 3 minutes. Immediately spread nut mixture over foil on baking sheet; cool. Break up walnuts.
Grate 2 teaspoon zest from grapefruit; reserve. Using sharp knife, cut slice off top and bottom of grapefruit. Stand fruit upright on cutting board; cut off remaining peel and white pith in sections, starting at top of fruit.
Holding grapefruit over bowl to catch juices, cut between membranes to release sections. Measure 2 tablespoons collected juice; stir into salad dressing with reserved zest. In large bowl, toss spinach, kale, red pepper, red onion. and walnuts. Stir dressing; drizzle over salad and toss. Add grapefruit sections; gently toss.
Calories: 284. Protein: 4 g. Fat: 21 g. (4 g. sat.) Chol.: 8 mg. Carbs.: 23 g. Sodium: 128 mg. Fiber: 4 g. Sugar: 18 g.
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