This salad is very quick to prepare. It has a lovely, light dressing that doesn't overpower the flavors of the grapefruit or vegetables. I have chives growing in my herb garden already so I snip a few off for this salad. I suppose chopped parsley or a thinly sliced green onion would also work. Serve with Poached Chicken Breasts or poached salmon and cooked quinoa.
Ingredients
Salad
6 cups
thinly sliced
napa cabbage
2 large
pink grapefruit
1 bunches
radishes
thinly sliced
2 tablespoons
snipped
fresh chives
Dressing
2 tablespoons
extra virgin olive oil
2 tablespoons
champagne vinegar
2 pinches
sea salt
freshly ground
black pepper
