Bring some sunshine into your green salad by adding orange and grapefruit segments. Salty Parmesan cheese cuts through some of the acidity of the fruit.

Yield: Serves 6.



  • 1/3 cup finely chopped red onion
  • 2 tbsp red wine vinegar or rice vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 cups torn romaine lettuce
  • 2 cups sliced bok choy, including stems
  • 2 tbsp chopped fresh parsley
  • 1 large navel orange
  • 1 grapefruit
  • Shaved Parmesan cheese*


  1. Combine onion and vinegar; let stand 30 minutes.
  2. Whisk in oil, salt and pepper. Dressing may be refrigerated for up to 8 hours.
  3. Combine lettuce, bok choy and parsley in a bowl.
  4. With a sharp knife, remove skin and white pith from fruit and discard. Working over a small bowl to catch the juice, cut fruit segments from their surrounding membrane; discard seeds.
  5. Add fruit segments and reserved juice to lettuce mixture; toss with dressing.
  6. Divide salad among 6 plates. Using a vegetable peeler, shave a few thin curls of Parmesan cheese over each salad.
Nutritional analysis per serving:


139 calories, 11.1 g fat, 1.4 g protein, 10.2 g carbohydrate, 2.2 g fibre, 116 mg sodium


*Ingredient not included in nutritional analysis.

Tip: If desired, additional torn romaine lettuce may be substituted for bok choy.