Ingredients

The following ingredients have 4 Servings
  • 1/2 cup plain fat-free Greek yogurt
  • 1/4 cup pomegranate juice
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp lemon zest
  • 1 tsp stevia ((I substituted 2 Tbsp honey))
  • 1/8 tsp salt
  • 1 pink grapefruit, (peeled, segmented and seeded)
  • 1/2 tsp stevia ((I omitted this))
  • 6 cups baby kale ((I substituted a blend of spinach, baby kale and chard))
  • 1 lb strawberries, (hulled and sliced)
  • 2 cups (1-inch-cubed) seedless watermelon
  • 1/2 cup pomegranate arils
  • 1/4 cup walnuts, (coarsely chopped)
  • 1/2 cup crumbled reduced-fat feta cheese

Instruction

  • For the dressing: In a small mixing bowl stir together yogurt, pomegranate juice, vinegar, lemon zest, stevia or honey, and salt until well combined. Cover and chill until ready to serve.
  • For the salad: Sprinkle grapefruit with stevia and set aside. Divide kale among four salad bowls. 
  • Top each serving with strawberries, watermelon, grapefruit, pomegranate arils, walnuts and feta cheese. Drizzle each salad with dressing.
  • Recipe source: recipe from Skinny Suppers by Brooke Griffin