Grapefruit-Arugula Salad — Meatless Monday
It's no surprise that salads sometimes get a bad rap for being boring; after all, a plate of lettuce and a drizzle of dressing isn't exactly a satisfying meal. The key to making a salad, especially a meatless one, hearty is layering flavors and textures. While traditional mixed greens are a go-to pick for lettuce, try swapping in arugula or endive to experiment with new tastes, then pair them with bold mix-ins like fresh vegetables and filling proteins, like eggs or nuts. When it comes to dressing, ditch the bottled stuff in favor of a DIY mixture — most vinaigrettes come together in mere minutes with ingredients you likely already have on hand.
Food Network Magazine's Grapefruit-Arugula Salad (pictured above) is full of color and crunch, as it's brimming with peppery greens, plus fresh celery and endive for a mix of crispness. While fresh grapefruit segments promise a refreshing bite, the next-level walnuts, baked with a cumin-brown sugar coating, offer a welcome smoky sweetness and a hefty crunch to round out the meal. Before serving, toss the salad with a creamy yogurt-based vinaigrette laced with lemon juice for even more citrus flavor.
Get the Recipe: Grapefruit-Arugula Salad from Food Network Magazine