Grapefruit and Greens Tossed Salad

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 bunch of watercress, trimmed
  • 2 heads of Belgian endive
  • ½ head of curly endive
  • 1 cup fresh grapefruit sections
  • ½ cup sliced cucumber
  • ½ cup diced green pepper
  • ¼ cup onion rings
  • 1 teaspoon salt
  • ¼ cup salad oil
  • 2 tablespoons lemon juice
  • Additional fresh grapefruit sections, cucumber slices and onion rings for garnish

    Method

    Cut the greens into bite-size pieces and combine them with the grapefruit, cucumber, green pepper, onion rings, salt, salad oil and lemon juice. Toss lightly. Garnish as desired with additional fresh grapefruit sections, cucumber slices and onion rings.