2 large pink grapefruits
1 navel orange
2 tablespoons honey
1 tablespoon red wine vinegar
1 tablespoon minced crystallized ginger
2 tablespoons chopped fresh basil
1 Remove the peel and white pith from the grapefruits and orange. Working over a bowl, cut out the sections from between the membranes, letting them drop into the bowl.
2 Squeeze the juice from the membranes of the orange and 1 of the grapefruits into the bowl. Cut the grapefruit and orange sections into bite-size pieces.
3 Stir in the honey, vinegar, crystallized ginger, and basil. Makes 2 cups
|Per 1/2 Cup: 92 Calories, 0.2G Total Fat (0G Saturated), 0MG Cholesterol, 2G Dietary Fiber, 24G Carbohydrate, 1G Protein, 3MG Sodium|
GOOD SOURCE OF: Vitamin C
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.