Ruby Grapefruit & Pomegranate Salad
- 3 ruby grapefruits
- 1 Tbs. Champagne vinegar
- 2 Tbs. extra-virgin olive oil
- 1 tsp. sugar
- 1 Tbs. minced fresh chervil, tarragon or parsley
- 1/4 tsp. salt
- 2 cups butter lettuce leaves
- Seeds from 1 small pomegranate, about 1 cup
In a salad bowl, combine the vinegar, olive oil, sugar, chervil and salt. Tear the lettuce leaves and add to the bowl. Add the grapefruit segments and juice and the pomegranate seeds and toss well to coat evenly. Serve immediately. Serves 4.
Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).