Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette

Ingredients

• 8 cups baby salad greens mixed
• 0.3 teaspoon pepper black freshly ground
• 4 servings blood orange vinaigrette 
• 24 ounce grapefruit sections red drained (such as Del Monte)
• 12 ounce salmon fillet thick ()
• 0.5 teaspoon salt 
• 1 large vidalia sweet cut into 1/2-inch-thick slices

Equipment

• grill

Directions

1. Prepare grill.
2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray.
3. Place fish and onion on grill rack coated with cooking spray. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.
4. Cut onion into bite-sized chunks; break fish into chunks.
5. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate.
6. Drizzle Blood Orange Vinaigrette evenly over salads.