Spring Vegetable and Grapefruit Salad

Name: Spring Vegetable and Grapefruit Salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: 3 cups (750 ml) fiddleheads, cleaned; 3/4 lb (350 g) yellow wax beans, cut into 2 pieces; 3/4 lb (350 g) asparagus, cut into 3 pieces; 3 grapefruits of various colours (white, pink, and red); 1/4 cup (60 ml) olive oil; 2 tablespoons (30 ml) lime juice; 2 tablespoons (30 ml) chopped fresh chives; Salt and pepper

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Preparation 40 MIN

Cooking 15 MIN
Makes 4 to 6 servings

Ingredients
Preparation

Ingredients

Salad

3 cups (750 ml) fiddleheads, cleaned
3/4 lb (350 g) yellow wax beans, cut into 2 pieces
3/4 lb (350 g) asparagus, cut into 3 pieces
3 grapefruits of various colours (white, pink, and red)

Vinaigrette

1/4 cup (60 ml) olive oil
2 tablespoons (30 ml) lime juice
2 tablespoons (30 ml) chopped fresh chives
Salt and pepper

Preparation

Salad

In a steamer over a pan of boiling water, cook the vegetables, one at a time, until tender. Place the cooked vegetables in ice cold water to stop the cooking. Drain. Keep aside in a bowl.
On a work surface, cut the grapefruit into skinless segments. Keep the juice for the vinaigrette. Cut each skinless segment in three pieces. Keep aside in the bowl.

Vinaigrette

In a bowl, combine all the ingredients with the grapefruit juice. Pour over the salad and toss gently. Season with salt and pepper.

Note

You can serve the salad with steamed lobster tails.

Content	% Daily Value
Calories 175
Total Fat 9.7 g
Saturated Fat 1 g
Sodium (salt) 31 mg
Carbohydrates 18 g
Fibre 4 g
Protein 5 g

Spring Vegetable and Grapefruit Salad

Ingredients

Salad

Vinaigrette

Preparation

Salad

Vinaigrette

Note

Healthy Pick

Nutrition Facts