160 calories; 11 g fat; 1 g saturated fat; 0 mg cholesterol; 196 mg sodium; 15 g carbohydrate; 3 g fiber; 3 g protein
Remove the skin and white pith from the grapefruit.
Working over a bowl, cut the segments away from their membranes.
Cut the segments in half and transfer to a salad bowl.
Squeeze any remaining juice from the grapefruit peel until you have extracted ¼ cup juice.
Whisk juice, onion, vinegar, salt and pepper together.
Top lettuce with grapefruit segments, almonds, red onions and vinaigrette.