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Spring Greens with Soppressata and Grapefruit


  • 1 small shallot, minced
  • 1 Tbsp. white wine vinegar
  • 1/4 cup grapefruit juice
  • 1 tsp. minced fresh tarragon
  • 6 Tbsp. walnut OR olive oil
  • 8 cups mixed baby greens
  • 4 oz. thinly sliced soppressata OR other Italian salami, cut into strips
  • 2 large red grapefruit, peeled, sectioned, seeded
  • 1/4 cup shaved Parmesan cheese


  • 1. Combine shallot and vinegar in small bowl. Let stand 15 minutes. Whisk in grapefruit juice. Add tarragon. Whisk in oil. Refrigerate until ready to use.
  • 2. Place greens in large bowl. Toss with 2/3rds of the dressing. Divide greens evenly among 4 plates. Top with soppressata, grapefruit sections and cheese. Drizzle remaining dressing over each salad and serve.
  • Nutritional information per serving: Calories 395; Total Fat 30g; Saturated Fat 7g;
  • Trans. Fat 0g; Cholesterol 25mg; Sodium 600mg; Total Carbohydrate 19g; Dietary Fiber 3g;
  • Total Sugars 14g; Protein 12g