Salad - Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette

By emp1438

Ingredients

• 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices
• Cooking spray
• 8 cups mixed baby salad greens
• 1 jar (24-ounce) jar red grapefruit sections (such as Del Monte), drained
• Blood Orange Vinaigrette
• 1/3 cup blood orange juice
• 1 tablespoon minced shallots
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Prepare grill.
2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.
3. Cut onion into bite-sized chunks; break fish into chunks. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate. Drizzle Blood Orange Vinaigrette evenly over salads.
Nutritional Information for Salad
Calories:319 (28% from fat)
Fat:10g (sat 2.1g,mono 5.3g,poly 2.1g)
Protein:21.2g
Carbohydrate:35.8g
Fiber:2.5g
Cholesterol:43mg
Iron:2.5mg

Blood Orange Vinaigrette:
1. Combine all ingredients in a small bowl, stirring well with a whisk.

Nutritional Information for Vinaigrette
Calories:75 (42% from fat)
Fat:4g (sat 0.5g,mono 2.5g,poly 0.5g)
Protein:0.2g
Carbohydrate:11.6g
Fiber:0.1g
Cholesterol:0.0mg
Iron:0.1mg
Sodium:103mg
Calcium:4mg
Cooking Light Fresh Food Fast, Oxmoor House,APRIL2009