We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Pink Grapefruit and Ginger Salad Wraps

  • Prep 15 min
  • Total 15 min
  • Ingredients 12
  • Servings 6

Ingredients

Salad

2
pink grapefruits
2
medium bunches escarole (1 lb each), torn
1/2
teaspoon chopped fresh chives
1
cup seeded 1-inch pieces cucumber
3
tablespoons slivered almonds, toasted
6
fat-free whole wheat tortillas

Vinaigrette

2
tablespoons reserved grapefruit juice
1
teaspoon red wine vinegar
1
tablespoon olive oil
1/4
teaspoon grated gingerroot
1/2
teaspoon salt
1/2
teaspoon pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
250mg
11%
Potassium
680mg
19%
Total Carbohydrate
19g
6%
Dietary Fiber
7g
29%
Sugars
9g
Protein
4g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

James Beard Award-nominated Chef Peter Pastan in St. Louis shares this delicious salad recipe.

Directions

  • 1 Peel grapefruits down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections, reserving any juice in small bowl. Set aside.
  • 2 In large bowl, mix salad ingredients except tortillas. In small bowl, beat vinaigrette ingredients with whisk. Add vinaigrette to salad, tossing until well mixed. Spoon salad mixture onto tortillas. Roll up tortillas. Serve immediately.

James Beard Award-nominated Chef Peter Pastan in St. Louis shares this delicious salad recipe.

Rate and Comment

James Beard Award-nominated Chef Peter Pastan in St. Louis shares this delicious salad recipe.