Roquette Salad with Pink Grapefruit
Servings
4 Servings
Ingredients
- ¼ cup of slivered almonds
- 1 bag roquette leaves
- 1/3 cup of red or green basil chopped and loosely packed
- 1 large pink grapefruit cut into sections and then bite size pieces
- 6 radishes cut into thin circles
- 1 small yellow pepper sliced into thin strips
- 1 small yellow pepper sliced into thin strips
- 1 small red onion sliced into thin strips
- ¼ cup red grapefruit juice
- 1/3 cup olive oil
- 2 tablespoons honey
- 2 garlic cloves crushed
- Sea salt and pepper to taste
Instructions
- Preheat your oven to 350°F degrees and toast your slivered almonds until they turn golden brown. This should take approximately three minutes and you will smell when they are ready.
- While you toast your almonds, cut your vegetables and combine them in a large bowl.
- Mix all of your dressing ingredients in a small bowl.
- Add your slivered almonds and dressing to the bowl.
- Toss and serve immediately.