Watercress, Pink Grapefruit, and Walnut Salad

• 2 1/4 tablespoons minced ginger
• 1/4 teaspoon minced garlic
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons rice-wine vinegar
• 1/4 teaspoon Asian sesame oil
• 1/8 teaspoon sugar
• 3 tablespoons extra-virgin olive oil
• 1 pink grapefruit
• 8 ounces watercress (about 2 bunches), thick stems removed
• 1/2 cup walnuts, coarsely chopped
• 1/8 teaspoon coarse salt
• Freshly ground pepper

1. Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl.
2. Gradually add olive oil, whisking constantly until fully combined.
3. Set aside.
4. Remove peel and pith from grapefruit.
5. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments).
6. Add watercress.
7. Pour dressing over watercress and grapefruit; toss to coat.
8. Sprinkle with walnuts.
9. Season with salt and pepper.
10. (Per serving)
11. Calories: 216
12. Fat: 20g
13. Cholesterol: 0mg
14. Carbohydrate: 8g
15. Sodium: 59mg
16. Protein: 4g
17. Fiber: 2g

ginger, garlic, lime juice, ricewine vinegar, asian sesame oil, sugar, extravirgin olive oil, pink grapefruit, bunches, walnuts, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/watercress-pink-grapefruit-and-walnut-salad-392397 (may not work)