The mesclun salad mix was invented by the monks of the Cimiez monastory in Nice. One of them decided to grow an assortment of local salad seeds in their “potager” (kitchen garden), then harvest them while still young and serve them with a drizzle of olive oil. It became customary to offer a basket of mesclun to their benefactors as a thank you gift.  I like this salad for its lightness and freshness. It does not use vinegar but citrus fruit juice for the acidity in the vinaigrette. It is loaded with vitamin C and chlorophyll.

Prep Time: 15 min.


  • 1 pound of mixed field greens or one premixed bag
  • 1 oz pine nuts, toasted (substituted with pili nut)
  • 1/2 oz dried cranberries (substituted with raisins)
  • ½ grapefruits, peeled and quartered
  • 1/4 cup freshly squeezed grapefruit juice
  • 1/4 cup freshly squeezed lime juice
  • 1 cup extra virgin olive oil or hazelnut oil
  • ½ tsp sea salt
  • ¼ tsp black pepper



Roasted Pine Nuts:

  1. Preheat your oven at 350F.
  2. Spread your pine nuts on a baking pan.
  3. Roast them for 5 minutes. Turn the pan around, shake it to move them around. Put them back in the oven. Roast another 5 minutes or until gold-colored and toasted to your taste.
  4. Allow to cool.



  1. Squeeze and strain the grapefruit and lime juice into a small mixing bowl. Add the salt and freshly ground black pepper. Stream in the olive or hazelnut oil while whisking the vinaigrette.


To finish the salad:

  1. Place the salad in a salad bowl.
  2. Peel and quarter the grapefruit on top of the greens.
  3. Drizzle the vinaigrette over it. Toss gently.
  4. Decorate with chopped roasted hazelnuts and cranberries.


Chef’s tip: Feel free to add pieces of goat cheese to your salad. That’s my favorite way to eat it.

serve (5)

Servings: 4

Nutritional Value per Serving

Energy               |   577.8 kcal

Protein              |     2.8 g

Carbs                |    12.2 g

Fiber              |     2.2 g

Fat                  |    59.8 g

Water                |   162.8 g

Chef’s tip: Feel free to add pieces of goat cheese to the salad. That’s my favorite way to eat it.

This recipe is an adaptation from the original – Mixed Field Greens Salad with Grapefruit and Roasted Pine Nuts. It comes from the book, How to Lower Your Cholesterol with French Gourmet Food by Chef Alain Braux

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