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Preparation time: 15 minutes
Number of servings: 12
Number of 5 A Day servings: 2

• 2  medium-size grapefruits 
• 2  medium-size heads Belgian endive 
• 1  Tbsp, balsamic vinegar 
• 1  Tbsp, dijon mustard 
• 2  tsp, drained capers 
• 1/2  tsp, sugar 
• 1/2  tsp, salt 
• 1/4  cup, olive or salad oil 
• 1  lb, mixed baby greens or mixed salad greens (about 12 cups loosely packed) 

With knife, cut peel from grapefruits. Holding grapefruits over small bowl to catch juice, cut sections from grapefruits between membrane. Place grapefruit sections on plate.

Cut endives lengthwise into matchstick-thin strips.

In large bowl, combine balsamic vinegar, dijon mustard, capers, sugar, salt, and 2 Tbsp grapefruit juice (reserve any remaining grapefruit juice for another use).

With wire whisk or fork, slowly beat in olive or salad oil until mixture thickens slightly.

Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat.

Nutrition Facts: Amount Per Serving
Serving size Approximately 1-1/2 cups

Calories 50; Calories from Fat 15
% Daily Value (DV) Percent Daily Values are based on a 2,000 calorie diet.
Total Fat 2g 2%; Saturated Fat 0g 0%; Cholesterol 0mg 0%; Sodium 156mg 7%; Total Carbohydrate 8g 3%; Dietary Fiber 4g 16%; Sugars 4g; Protein 2g; Vitamin A 70%; Vitamin C 50%; Calcium 8%; Iron 8%

Diabetic Exchange 
Carbohydrates: 0; Meat: 0; Fruit: 0; Vegetable: 1; Milk: 0; Fat: 0; Other: 0

CDC Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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