GRAPEFRUIT LETTUCE SALAD
A light vinaigrette flavored with cilantro and grapefruit juice drapes this tangy salad from Vivian Haen of Menomonee Falls, Wisconsin. "You can make the vinaigrette ahead because it keeps well in the refrigerator," Vivian notes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the grapefruit juice, oil, vinegar and honey; stir in cilantro. In a salad bowl, toss lettuce, grapefruit and if desired, sliced fennel bulb, fennel fronds and pistachios. Drizzle with dressing; gently toss to coat.
Nutrition Facts : Calories 120 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HAND SALAD WITH BUTTERMILK, GRAPEFRUIT, AND MIXED SEEDS
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Provided by Andy Baraghani
Categories Bon Appétit Salad Lettuce Seed Grapefruit Buttermilk Dinner Lunch Appetizer Wheat/Gluten-Free Vegetarian Graduation Anniversary
Number Of Ingredients 16
Steps:
- Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. Using the side of a chef's knife, lightly crush spices on a cutting board. Transfer to a small bowl and mix in garlic, lemon zest, and cream. Cover and chill 1 hour.
- Strain infused cream through a fine-mesh sieve into a medium bowl; add buttermilk and whisk until soft peaks form. Season with salt, then mix in grated chile.
- Whisk grapefruit juice, lemon juice, vinegar, and ginger in a large bowl and season with salt. Add lettuce wedges to bowl, season with salt, and toss to coat. Arrange lettuce wedges on a platter.
- Using a small spoon, swipe some infused cream over lettuce wedges. Sprinkle with half of assorted seeds, then drizzle with oil and top with Aleppo-style pepper and grapefruit zest.
- Sprinkle remaining assorted seeds over remaining infused cream and serve alongside lettuce wedges for dipping.
AVOCADO AND GRAPEFRUIT SALAD
Provided by Dave Kovner
Categories Salad Leafy Green Side Picnic Quick & Easy Lunch Grapefruit Avocado Summer Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.
- Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.
- Milder than vinegar, verjus is a tart juice made from unripe grapes; available at specialty foods stores and from chefshop.com and terrasonoma.com.
GRAPEFRUIT, ROMAINE AND RED ONION SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing.
MIXED LETTUCE SALAD WITH GRAPEFRUIT
Mixed Lettuce Salad with Grapefruit. A peppery (watercress), sweet (fennel), tart (grapefruit), and salty (Parmesan) combination with a burst of «heat» from the radishes.
Provided by SOSCuisine
Categories Salads
Number Of Ingredients 12
Steps:
- Wash the romaine lettuce, then spin-dry.
- Tear the leaves into bite-size pieces and place them in a salad bowl.
- Discard the coarse stems of the watercress, wash the leaves well, then spin dry and put them in the salad bowl.
- Remove the stalk and feathery leaves of the fennel bulb.
- Thinly slice the fennel and the radishes with a mandolin, then add them to the salad.
- Set aside.
- Using a sharp knife, remove the peel and pith from the grapefruit and, working over a small bowl to catch the juices, cut out the segments.
- Squeeze any remaining juice into the bowl.
- Set the segments aside.
- Mince and mash the garlic, then add it to the small bowl.
- Add the vinegar, mustard, oil, salt, and pepper to taste.
- Using a fork, whisk the dressing until it is emulsified, then pour it over the salad and toss.
- Portion out the salad onto individual serving plates.
- Put the grapefruit segments on top.
- Shave the Parmesan using a mandolin or a vegetable peeler and add the curls to each plate.
- Serve.
Nutrition Facts : Calories 270 calories/serving, Fat 23
AVOCADO AND GRAPEFRUIT SALAD
Provided by Ina Garten
Time 10m
Yield 4 to 6 sevrings
Number Of Ingredients 7
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
- Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
- Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
GRAPEFRUIT AND AVOCADO SALAD
I saw this recipe on Barefoot Contessa (Ina Garten's show) I made just a couple of changes to suit our tastes. (jarred grapefruit segments and we added the lettuce and onions).
Provided by katie in the UP
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl.
- Slowly whisk in the olive oil.
- .
- Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin.
- Cut each half into 4 thick slices.
- Toss the avocado slices in the vinaigrette to prevent them from turning brown.
- Drain the jars of grapefruit, saving 1 cup of juice.
- Place butter lettuce on platter.
- Add avocado slices, grapefruit segments and slices of red onion.
- Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 476.6, Fat 41.9, SaturatedFat 5.9, Sodium 477.5, Carbohydrate 28.7, Fiber 13.2, Sugar 9.9, Protein 4.7
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