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Yield
Serves 4 (serving size: 1 1/2 cups)
Fruity and just slightly spicy, Aleppo pepper teams up with grapefruit juice in a knockout vinaigrette, providing the perfect balance for the raw turnips. Turnips are high in vitamin C and have a good amount of fiber, to boot.
Ingredients
- 1 medium-size Ruby Red grapefruit
- 2 tablespoons olive oil
- 1 1/2 tablespoons grapefruit juice
- 2 teaspoons honey
- 1/2 teaspoon Aleppo pepper
- 3/8 teaspoon kosher salt
- 1 1/2 cups shaved peeled turnip
- 5 ounces mixed baby greens
- 1 ounce crumbled goat cheese
- 2 tablespoons chopped toasted pistachios
Nutritional Information
- Calories 160
- Fat 10g
- Satfat 2g
- Unsatfat 8g
- Protein 4g
- Carbohydrate 16g
- Fiber 3g
- Sugars 10g
- Added sugars 3g
- Sodium 280mg
- Calcium 7% DV
- Potassium 4% DV
How to Make It
Section 1 medium-size Ruby Red grapefruit; set segments aside. Whisk together olive oil, grapefruit juice, honey, Aleppo pepper, and kosher salt in a small bowl. Toss together shaved peeled turnip, mixed baby greens, crumbled goat cheese, chopped toasted pistachios, reserved grapefruit segments, and vinaigrette in a bowl. Serve immediately.
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