Arugula Salad with Grapefruit dressing

Ingredients

• Grapefruit

  Pink and red and white, all areas, raw

  ¼ cup sections, with juice or 58g

• Arugula

  Raw

  ½ cup or 10g

• Pumpkin and squash seed kernels

  Seeds, dried

  ⅛ cup or 16g

• Garlic

  Raw

  ¼ cloves, minced or 0.8g

• Ginger root

  Raw

  ⅛ tsp or 0.3g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Balsamic vinegar

  ¾ tbsp or 12g

• Dijon mustard

  Grey poupon

  ¼ tbsp or 4g

• Cranberries

  Sweetened, dried

  ¹⁄₁₆ cup or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ tbsp chopped or 2g

Directions

1. To make dressing, mix minced garlic, ginger, vinegar, olive oil, and mustard together in a sealable container, along with any excess juice from the grapefruit. Shake well to mix.
2. Arrange arugula and grapefruit sections on plate. Top with pumpkin seeds, cranberries, and scallions. Add dressing to taste. Note that you will likely have some dressing left over for another salad.

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