Grapefruit and Hearts of Palm Salad

Grapefruit Hearts of Palm Salad CookingLight VianneyRodriguez Grapefruit and Hearts of Palm Salad salads dressings cooking light

 

 

Grapefruit and Hearts of Palm Salad

Yield: serves 4- 6

Ingredients

  • 2 tablespoons canola oil
  • 1/2 teaspoon grated lime rind $
  • 1 tablespoon fresh lime juice $
  • 1 tablespoon canola mayonnaise $
  • 1 teaspoon honey
  • 1/8 teaspoon freshly ground black pepper
  • 4 cups baby kale
  • 1 1/2 cups ruby red grapefruit sections (about 2 large grapefruit) $
  • 1/2 cup thinly sliced red onion
  • 2 (14-ounce) cans hearts of palm, rinsed, drained, and cut diagonally into 1/4-inch slices
  • 1/2 cup pepitas

Instructions

  1. Combine first 6 ingredients in a small bowl; stir with a whisk until smooth.
  2. Place 2/3 cup kale on each of 6 plates. Arrange grapefruit sections, onion, hearts of palm and pepitas evenly over kale. Drizzle with dressing.

Notes

recipe from Cooking Light

http://sweetlifebake.com/2014/02/28/grapefruit-hearts-palm-salad-2/

 

 

 

Grapefruit and Hearts of Palm Salad

sirve 4-6 

receta de Cooking Light

2 cucharadas de aceite de canola

1/2 cucharadita de ralladura de corteza de limón

1 cucharada de jugo de limón fresco

1 cucharada de mayonesa de canola

1 cucharadita de miel

1/8 cucharadita recién molida de pimienta negro

4 tazas de kale

1 1/2 tazas de gajos de toronja rubí rojo (aproximadamente 2 toronjas grande)

1/2 taza de cebolla roja cortada en rodajas finas

2 (14 onzas) latas de palmito, enjuagados, escurridos y cortados diagonalmente en rebanadas 1/4-inch

½ taza de pepitas

Combine los primeros 6 ingredientes en un tazón pequeño y revuelva con un batidor hasta que esté suave. Coloque 2/3 taza de col rizada en cada uno de 6 platos. Disponer los gajos de toronja, cebolla, palmitos  y pepitas en forma pareja sobre la col rizada. Rocíe con el aderezo.

 

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