Grapefruit Salad with Honey-Mint Dressing
- 2 ruby red grapefruits
- 2 tablespoons clover honey
- 2 tablespoons finely chopped fresh mint
Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
Per Serving (based on a 2-serving yield): Calories 156; Total Fat 0 grams; Saturated Fat 0 grams; Protein 1 gram; Total Carbohydrate 41 grams; Sugar: 16 grams; Fiber 2.5 grams; Cholesterol 0 milligrams; Sodium 4 milligram
Recipe courtesy Bobby Flay
Recipe courtesy of Aarti Sequeira