Grapefruit, Radish, Cabbage Salad

Grapefruit, Radish, and Cabbage Salad This salad is very quick to prepare. It has a lovely, light dressing that doesn't overpower the flavors of the grapefruit or vegetables. I have chives growing in my herb garden already so I snip a few off for this salad. I suppose chopped parsley or a thinly sliced green onion would also work. Serve with grilled chicken breasts or baked salmon and cooked quinoa. Salad: 6 cups thinly sliced napa cabbage 2 large pink grapefruit 5 to 6 small radishes, sliced thin 1 to 2 tablespoons snipped chives Dressing: 2 tablespoons extra virgin olive oil 2 tablespoons champagne vinegar freshly ground pepper few pinches sea salt Place the napa cabbage into a medium-sized salad bowl. To cut the grapefruit (see photo), first trim the top and bottom off. Then place the grapefruit on one of the cut ends and begin taking the peel and pith off with a sharp paring knife. Then slice the peeled grapefruit into rounds. Then cut each round into quarters. Add the grapefruit to the salad along with the radishes. Whisk together the ingredients for the dressing. Pour over salad and toss together. Sprinkle the chives over the salad. Serve immediately. Serves 4 to 6. Source: www.NourishingMeals.com