photo from My Recipes
Grilled Salam & Grapefruit Salad with Blood Orange Vinaigrette
1. Prepare grill.
2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with healthy oil. Place fish and onion on grill rack coated. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.
3. Cut onion into bite-sized chunks; break fish into chunks. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate. Drizzle Blood Orange Vinaigrette (recipes below) evenly over salads.
Blood Orange Vinaigrette
Wisk all ingredients together until well blended.