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BABY GREENS WITH GRAPEFRUIT AND RED ONION

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:00:00

Calories: 139
Fat: 10 grams
Protein: 2 grams
Carbohydrates: 11 grams
Fiber: 2 grams
Net Carbs: 9 grams
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)
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 chefs 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 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.
Simple but superb, this delicate salad of contrasting textures
and flavors goes well with just about any entre.

Atkins - Baby Greens with Grapefruit and Red Onion

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