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Baby Greens with Grapefruit and Red Onion Recipe


Atkins Baby Greens with Grapefruit and Red Onion
11.1g
Glucides nets Atkins™
Prep Time: 15 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.7g

Protein

10.3g

Fat

2.4g

Fiber

146.1kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 1 fruit (3-3/4" dia) Grapefruit (Pink and Red)
  • 1 fruit (3-3/4" dia) White Grapefruit
  • 1/4 tsp Ground Mustard
  • 3 tablespoon Extra Virgin Olive Oil
  • 1 tsp, leaves Tarragon
  • 3 3/4 cup Spring Mix Salad
  • 1/2 small Red Onions

DIRECTIONS

If you don't have a grapefruit knife to easily remove the segments, use this method: Slice off just enough of the top and bottom of each grapefruit so they can stand upright on a cutting board. Using a sharp chefs knife and working from the top, circle the entire fruit, peeling the skin off and leaving very little of the bitter white pith behind.  Using a smaller paring knife, cut out each segment from the white membrane. Squeeze out any remaining juice from fruit when done. Reserve 1 tablespoon of juice for the dressing and save the additional juice for another use. 
 
  1. Section grapefruits.  Set aside the sections and reserve 1 Tbsp of juice.
  2. Add reserved grapefruit juice to a mixing bowl. Add mustard. Slowly drizzle in olive oil, whisking well, until combined.
  3. Stir in tarragon; add salt and freshly ground black pepper to taste, set aside.
  4. Add greens and toss gently with grapefruit sections, sliced red onion and salad dressing.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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