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Winter Salad with Pink Grapefruit and Pistachios

    Ingredients
  • 6 cups of wild rocket arugula lettuce
  • 2 cups shredded carrots (about 4 medium)
  • ½ cup of pistachios (raw or roasted)
  • 1 pink/red grapefruit, segmented

Dressing

  • ¼ cup grapefruit juice from segmented grapefruit
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil

 

Instructions

  1. Combine arugula, shredded carrots, and pistachios in a bowl.
  2. Dice a grapefruit and add the segments to the salad bowl.
  3. Squeeze the core of the grapefruit that is leftover from segmenting into the juice bowl. Combine the juices from the grapefruit vinegar and olive oil.
  4. Drizzle the dressing over the salad and toss to combine.

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