Ingredients
Dressing
1/2 cup plain fat-free Greek yogurt
1/4 cup pomegranate juice
2 Tbsp apple cider vinegar
1/2 tsp lemon zest
1 tsp stevia (I substituted 2 Tbsp honey)
1/8 tsp salt
Salad
1 pink grapefruit , peeled, segmented and seeded
1/2 tsp stevia (I omitted this)
6 cups baby kale (I substituted a blend of spinach, baby kale and chard)
1 lb strawberries , hulled and sliced
2 cups (1-inch-cubed) seedless watermelon
1/2 cup pomegranate arils
1/4 cup walnuts , coarsely chopped
1/2 cup crumbled reduced-fat feta cheese
Instructions
For the dressing:
In a small mixing bowl stir together yogurt, pomegranate juice, vinegar, lemon zest, stevia or honey, and salt until well combined. Cover and chill until ready to serve.
For the salad:
Sprinkle grapefruit with stevia and set aside. Divide kale among four salad bowls. Top each serving with strawberries, watermelon, grapefruit, pomegranate arils, walnuts and feta cheese. Drizzle each salad with dressing.
