Arugula Salad with Grapefruit dressing

Ingredients

• Grapefruit

  Pink and red and white, all areas, raw

  ¾ cup sections, with juice or 173g

• Arugula

  Raw

  1 ½ cup or 30g

• Pumpkin and squash seed kernels

  Seeds, dried

  ⅜ cup or 48g

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Ginger root

  Raw

  ⅜ tsp or 0.8g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Balsamic vinegar

  2 ¼ tbsp or 36g

• Dijon mustard

  Grey poupon

  ¾ tbsp or 11g

• Cranberries

  Sweetened, dried

  ³⁄₁₆ cup or 23g

• Scallions

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

  ¾ tbsp chopped or 5g

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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