Ingredients
3
tablespoons olive or vegetable oil
2
tablespoons grapefruit juice, from sectioned grapefruits
2
tablespoons seasoned rice vinegar
1
teaspoon Dijon mustard
1
clove garlic, finely chopped
1
head leaf lettuce, torn into bite-size pieces
1
head escarole, torn into bite-size pieces
1
small head radicchio, thinly sliced
3/4
cup sliced red onion
2
pink grapefruits, peeled, cut into sections
1/2
cup pomegranate seeds, if desired
Preparation
In tightly covered container, shake all vinaigrette ingredients until well blended.
In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.
