H-E-B Cooking Connection
2Ruby Red grapefruit,
3/4cupLa Martinique True French Vinaigrette Dressing,
1smallhead Boston lettuce,
1Remove peel from grapefruits and oranges with a sharp knife. Slice crosswise into thin slices and remove seeds. Place slices in a shallow glass pan; handle carefully to avoid breaking slices apart. Pour dressing over grapefruit and orange slices. Cover and refrigerate 30 minutes.
2Meanwhile, remove lettuce leaves from core; wash, trim ends and dry. Remove and discard outer layer of onion and slice half of onion into very thin slices; separate into rings.
3Set aside until ready to serve salad. Arrange 2 to 3 lettuce leaves on individual plates.
4Carefully overlap grapefruit and orange slices over lettuce on each plate. Sprinkle with onion rings and serve immediately
Calories: 182, Fat Calories: 130, Total Fat: 4g, Saturated Fat: 4g, Cholesterol: 0mg, Sodium: 324mg, Carbohydrates: 14g, Dietary Fiber: 0g, Protein: 1g, Iron: 1mg, Calcium: 4, VitaminC: 107%, VitaminA: 8%