Ingredients

serves 4

　　

For the Dressing

2 1/4 tablespoons minced ginger

　　1/4 teaspoon minced garlic

　　1 tablespoon fresh lime juice

　　1 1/2 teaspoons rice-wine vinegar

　　1/4 teaspoon Asian sesame oil

　　1/8 teaspoon sugar

　　3 tablespoons extra-virgin olive oil

　　

For the Salad

1 pink grapefruit

　　8 ounces watercress (about 2 bunches), thick stems removed

　　1/2 cup walnuts, coarsely chopped

　　1/8 teaspoon coarse salt

　　Freshly ground pepper

　　

Step 1

Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.

　　

Step 2

Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.

　　

Fit to eat recipe

Step 3

(Per serving)

　　

Step 4

Calories: 216

　　

Step 5

Fat: 20g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 8g

　　

Step 8

Sodium: 59mg

　　

Step 9

Protein: 4g

　　

Step 10

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.