Red Grapefruit, Goat Cheese, Avocado and Mesclun Salad - WW Jan/Feb 2015

Prep 30 min // Cook 0 min // Serves 4

Plump segments makes a tangy addition to fruit and savory salads.

5 cups Mesclun
2 cups red or pink grapefruit, segments
1 medium ripe avocado, quartered, peeled, and thinly sliced
2 cups Belgian endive cut crosswise into 1/2-inch pieces
1/2 red onion, thinly sliced
3 oz goat cheese, crumbled
5 tsp extra-virgin oilve oil
3 Tbsp grapefruit juice
2 tsp Dijon mustard
1 medium clove garlic, crushed
1/2 tsp low-sodium soy sauce
1/2 tsp salt
1/8 tsp freshly ground pepper

1. Divide mesclun, grapefruit segments, avocado, endive, red onion and goat cheese among 4 dinner plates.

2. In a small jar combine oil, juice, mustard, garlic, soy sauce, salt and pepper. Screw on the lid and shake until well combined.

3. Remove garlic clove and drizzle dressing over salads.

Per serving: (2 1/2 cup salad, 4 tsp dressing): 297 cal, 20 g total fat, 6 g sat fat, 560 mg sod, 24 g total carb, 14 g sugar, 8 g fib, 10 g prot.

PointsPlus value: 8