Red Cabbage & Grapefruit Salad

Talk about color! Red cabbage has a pure jewel hue, and shredded finely, it’s great in salads. If you put it in ice water, it becomes supercrisp and loses any bitterness. This salad is like a spa day on a plate, very healthy and supremely tasty.

Serves 4

• 2 grapefruits
• ¼ red cabbage, finely shredded
• 1 cup crumbled fresh goat cheese
• ¼ cup pine nuts, toasted
• 2–4 tablespoons sherry vinegar
• ¼ cup extra-virgin olive oil
•   Salt and freshly ground pepper

1. Cut the peel off the grapefruits. Holding the grapefruits over a bowl to capture the juice, cut between each membrane to liberate the segments. Squeeze the membranes into the bowl to extract the rest of the juice.

2. Put the grapefruit segments, cabbage, cheese, and pine nuts in a serving bowl. Reserve the grapefruit juice.

3. In a small bowl, mix together ¼ cup of the reserved grapefruit juice, 2 tablespoons of the vinegar, and the oil. Taste the dressing and add more vinegar if desired.

4. Pour the dressing over the salad, season with salt and pepper, toss gently, and serve.