Smoked Trout And Grapefruit Salad
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 large
Pink1 cup
Sour Cream1 bunch
Watercress (trimmed)4 stalks
Celery (thinly sliced)1 medium
Red Onion (thinly sliced)Directions:
1
Grate 1/4 teaspoon zest from the grapefruit and set aside
2
Trim the ends from the grapefruit, then cut away the peel and white pith
3
Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments
4
Discard any seeds
5
Cut the grapefruit segments into pieces
6
Squeeze the juice from the membranes into the bowl
7
Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl
8
Toss the watercress, endive, lettuce, celery and onion in a large bowl
9
Add the dressing and toss to coat
10
Divide the salad among shallow bowls
11
Top with the reserved grapefruit segments and the smoked trout
12
Per serving: Calories 225; Fat 9 g (Saturated 5 g); Cholesterol 101 mg; Sodium 309 mg; Carbohydrate 16 g; Fiber 4 g; Protein 20 g ;