Recipe information
Yield
serves 4
Ingredients
For the Dressing
2 1/4 tablespoons minced ginger
1/4 teaspoon minced garlic
1 tablespoon fresh lime juice
1 1/2 teaspoons rice-wine vinegar
1/4 teaspoon Asian sesame oil
1/8 teaspoon sugar
3 tablespoons extra-virgin olive oil
For the Salad
1 pink grapefruit
8 ounces watercress (about 2 bunches), thick stems removed
1/2 cup walnuts, coarsely chopped
1/8 teaspoon coarse salt
Freshly ground pepper
Preparation
Step 1
Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.
Step 2
Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.
Fit to eat recipe
Step 3
(Per serving)
Step 4
Calories: 216
Step 5
Fat: 20g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 8g
Step 8
Sodium: 59mg
Step 9
Protein: 4g
Step 10
Fiber: 2g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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