Baby Romaine Jicama and Pomegranate Salad with Grapefruit Vinaigrette

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Baby Romaine Jicama and Pomegranate Salad with Grapefruit Vinaigrette

Prep Time: 20 minutes

Total Time: 20 minutes

Providing vitamins C and K, and phytonutrients, pomegranate seeds are a colorful addition to this crisp, refreshing salad.

Photo credit: Susan Selasky

Ingredients

  • 3 tablespoons fresh-squeezed grapefruit juice\
  • 2 tablespoons canola oil
  • 1 tablespoon golden balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 cups slightly packed baby romaine lettuce leaves
  • 3/4 cup grapefruit sections
  • 1/2 cup jicama, cut into matchsticks
  • 1/4 cup pomegranate seeds

Instructions

In a jar with a tight fitting lid combine grapefruit juice, oil, vinegar, honey, mustard, salt, and pepper. Cover and shake to combine; refrigerate until needed. In a large bowl, toss romaine lettuce with vinaigrette and top salad with grapefruit sections, jicama, and pomegranate seeds. Gently toss and serve.


Yield: 6 servings (about 1 cup per serving)

Nutritional Info

  • Calories = 88
  • Fat = 5 gm
  • Saturated fat = 0 gm
  • Trans fat = 0 gm
  • Cholesterol = 0 mg
  • Protein = 2 gm
  • Sodium = 71 mg
  • Carbohydrate = 11 gm
  • Fiber = 2 gm
  • Calcium = 19 mg
  • Calories from fat = 51%

Food exchanges: 2 vegetable, 1 fat