Winter Salad With Grapefruit and Pomegranate

Written By Judy Doherty, MPS, PCII
Winter Salad With Grapefruit and Pomegranate

Winter Salad With Grapefruit and Pomegranate

Yield 2
Author Judy Doherty
This salad came together with a trip to the late fall farmer's market, showcasing what's in season. A mix of greens, grapefruit, and pomegranate create a refreshing blend, all topped with a zesty lemon yogurt dressing.

Ingredients

  • 1/2 cup nonfat plain Greek yogurt
  • juice of 1 lemon
  • 1 tsp olive oil
  • 2 cups leaf lettuce (broken into pieces, rinsed, and patted dry)
  • 1 grapefruit, peeled, sliced, cut in quarters
  • handful of sunflower sprouts (optional)
  • arils from 1/2 pomegranite

Instructions

  1. Mix the yogurt, olive oil, and lemon juice in a bowl.
  2. Add the lettuce and toss well.
  3. Place the dressed lettuce on 2 plates. Top each one with the grapefruit pieces and the arils of pomegranite. Optional sunflower microgreens are fun but not required.
  4. Serve immediately.

Nutrition Facts

Calories

118

Fat

3 g

Sat. Fat

0 g

Carbs

19 g

Fiber

3 g

Net carbs

16 g

Sugar

12 g

Protein

7 g

Sodium

25 mg

Cholesterol

3 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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