Grapefruit, Parsley & Cucumber Salad

Lately, some of the most amazing salads have been shaping up in the kitchen.  A couple weeks back, Power Foods, a new cookbook (that I’ve had my eyes on) randomly showed up in the mail, with no note and no invoice!  Praising the powers that be for this mysterious gift, I’ve set to work building salads.

This Grapefruit, Parsley & Cucumber salad was thrown together out of what ingredients happened to be around one evening; the dressing, however, was inspired from my the cookbook. This has quickly become a favorite!

 
 
Grapefruit, Parsley, Cucumber Salad  (serves 2)
  • 1 grapefruit, peeled & sectioned, pith and membranes removed
  • 1 or 2 large white mushrooms
  • about 1/4 of a cucumber
  • a large handful parsley, chopped
    For dressing:
  • 1/2 tsp. white vinegar
  • 1/2 Tbs. honey
  • 1 Tbs. plain yogurt
  • Coarse salt and freshly ground pepper
  • ~ 1/2 Tbs. extra-virgin olive oil
 Slice grapefruit sections into small pieces and squeeze out extra juice from membranes.  Slice cucumbers, mushrooms, and chop parsley.  Toss in medium salad bowl with extra juices from grapefruit.  
In small bowl, whisk together vinegar, honey, yogurt, olive oil, salt, and pepper.  Gently toss into salad and serve!
 Dressing from Power Foods
 
 
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