This satisfying and brightly hued salad makes the most of winter vegetables and fruits.
3 Tbs. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. chopped fresh mint
3 Tbs. extra virgin olive oil
1 bunch black Tuscan kale, ribs removed and leaves finely shredded
2 Tbs. toasted pine nuts
1 Tbs. finely grated Manchego cheese
2 ruby grapefruits, peeled and segments removed from membranes
1 large avocado, peeled and cut into chunks
2 Tbs. pomegranate seeds
1. Make dressing: in a small jar, combine lemon juice, mustard, and mint; shake well. Add olive oil; shake well again.
2. In a bowl: toss kale with 4 Tbs. of the dressing; add pine nuts and Manchego, and toss to combine. Divide among four plates.
3. Heap the grapefruit segments and avocado chunks on top of the kale; drizzle lightly with remaining dressing and sprinkle pomegranate seeds over all.
PER SERVING: 348 cal; 8 g pro; 24 g total fat (4 g sat fat); 32 g carb; 2 mg chol; 83 mg sod; 9 g fiber; 12 g sugars