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Grapefruit, Mustard Green, and Date Salad

3.8

(6)

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Grapefruit, Mustard Green, and Date Salad

Pomegranate seeds are a colorful, tangy garnish for this salad. The season for pomegranates comes to an end by mid-February, so plan ahead and buy one now (they keep for several weeks in the refrigerator).

Active time: 20 min Start to finish: 20 min

Cooks' note:

• Dressing, grapefruit sections, and greens can be prepared separately 4 hours ahead and chilled, covered. (Cover greens with a dampened paper towel and plastic wrap.)

Recipe information

  • Yield

    Makes 2 servings

Ingredients

1 tablespoon finely chopped shallot
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1 small pink or red grapefruit
1/4 lb young mustard greens, trimmed and cut into 1/2-inch pieces (2 cups)
1/4 cup dried dates, pitted and chopped
Garnish: pomegranate seeds

Preparation

  1. Step 1

    Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.

    Step 2

    Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.

    Step 3

    Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.

TagsSaladGrapefruitCitrusFruitMustard GreensLeafy GreensVegetableDateDried FruitPomegranateSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianRawQuick30 Minutes or LessEasyNo-CookWinterGourmet
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