CookingLight diet CookingLight diet
Caitlin Bensel
Yield
Serves 4 (serving size: 1 1/2 cups)

Fruity and just slightly spicy, Aleppo pepper teams up with grapefruit juice in a knockout vinaigrette, providing the perfect balance for the raw turnips. Turnips are high in vitamin C and have a good amount of fiber, to boot.

How to Make It

Section 1 medium-size Ruby Red grapefruit; set segments aside. Whisk together olive oil, grapefruit juice, honey, Aleppo pepper, and kosher salt in a small bowl. Toss together shaved peeled turnip, mixed baby greens, crumbled goat cheese, chopped toasted pistachios, reserved grapefruit segments, and vinaigrette in a bowl. Serve immediately.

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