|1 tbsp||finely chopped shallots|
|3 tbsp||fresh lemon juice|
|1 1/2 tbsp||extravirgin olive oil|
|1/2 tsp||whole-grain Dijon mustard|
|1/4 tsp||freshly ground black pepper|
|2||garlic cloves, minced|
|1 cup||grapefruit sections (about 2 grapefruit)|
|1 cup||orange sections (about 2 oranges)|
|1/3 cup||clementine sections (about 2 clementines)|
|4 cups||trimmed watercress (about 2 bunches)|
|3 cups||trimmed arugula|
|3 tbsp||sliced almonds, toasted|
To prepare dressing, combine first 8 ingredients in a small bowl; stir well with a whisk.
To prepare salad, combine half of dressing mixture, grapefruit, orange, and clementine in a large bowl; toss gently to coat. Arrange grapefruit mixture in a single layer on a platter. Combine remaining dressing, watercress, and arugula in a large bowl; toss gently to coat. Top orange mixture with watercress mixture; sprinkle with toasted sliced almonds.
Nutrition Infomration: CALORIES 139(32% from fat); FAT 5g; PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 95mg; SODIUM 220mg; FIBER 7.5g; IRON 0.6mg; CARBOHYDRATE 25.2g