Grapefruit Beet Salad
An amazing composed salad that can be vegan if wanted.
Calories per serving: 335kcal
Ingredients
- 1 head (1 head ) Romain lettuce, torn
- 1 (1) Grapefruit, peeled and seeded
- 1 (1) Beet, julienned
- ¼ pound (113.4 g) Roast beef, cut
- ¼ cup (33.75 g) Blue Cheese, crumbled
- ¼ cup (24.75 g) pecans
- ½ cup (69 g) Cherries, not stemmed or pitted
- 1 (1) Tomato, sliced
- ¼ cup (59.15 ml) Girard's Raspberry Vinaigrette
Instructions
- Using a large salad bowl, or large pasta bowl, lay the torn lettuce in a daisy pattern.
- Alternate grapefruit sections and beets on the middle ring of the lettuce. On top of each beet portion goes a slice of roast, on top of each grapefruit section with a cherry. Put a bit of crumbled blue cheese on top of each piece of beef. Put a pecan on top of each cherry.
- For the center of the salad, lay the rest of the beef, top if with the sliced tomato, cherries, and pecans.
- Present the salad, then toss with dressing and serve.
Notes
Be sure to have a bowl ready on the table for cherry stems and pits.
Scan for full nutrition info and step-by-step photos.
