Packed with baby greens, radish ministicks, grapefruit, green onions and topped with parmesan cheese and a homemade lemon-champagne vinaigrette, it's a perfect as the days get warmer!
Prep Time5 minutesmins
Cook Time0 minutesmins
Total Time5 minutesmins
Course: Salad, Salads
Cuisine: American
Keyword: Spring Salad
Servings: 2servings
Ingredients
For the Salad
10ozBaby greens
4ozbag Dandy® Radish Ministicks®
1Grapefruitsegmented, membrane and pith are removed
1bunch green onionwhites and greens chopped
½cupGrated Parmesan
For the Lemon-Champagne Vinaigrette:
Juice of 1 lemon
1tablespoonchampagne vinegar
2clovesgarlicfinely chopped
1shallotfinely chopped
1/3cupolive oil
Kosher salt and freshly cracked black pepper to taste
Instructions
Prepare the veggies and Salad: Wash and dry the baby greens. Place them in a large bowl or on individual plates. Segment the grapefruit, and place on the baby greens. Chop the green onions and sprinkle over the salad base. Sprinkle on the grated parmesan and top with the Dandy® Radish Ministicks®.
For the dressing: Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed. Drizzle the dressing over the salad and toss.