Grapefruit, Beet, and Blue Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1/2 bunch watercress, coarse stems discarded |
1 grapefruit, peel and pith cut away with a serrated knife and sections cut free from membranes |
1 ounce chilled fine-quality blue cheese, cut into small thin slices |
2 peeled cooked beets, grated coarse (about 1 cup) |
4 teaspoons extra-virgin olive oil |
1 tablespoon balsamic vinegar |
coarse salt to taste |
coarsely ground pepper to taste |
Directions:
1. Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper.
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