Name: Grapefruit and Greens Tossed Salad
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: Additional fresh grapefruit sections, cucumber slices and onion rings for garnish; 1 bunch of watercress, trimmed; ½ cup sliced cucumber; ½ cup diced green pepper; ¼ cup onion rings; 1 cup fresh grapefruit sections; 2 heads of Belgian endive; ½ head of curly endive; 2 tablespoons lemon juice; ¼ cup salad oil; 1 teaspoon salt

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 bunch of watercress, trimmed
2 heads of Belgian endive
½ he

Americas
United States
New York
Raw
Gluten-free
Vegan

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.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Grapefruit and Greens Tossed Salad

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of