Grapefruit Salad With Peppercorn Dressing Recipes

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Grapefruit Salad with Honey-Mint Dressing image

"Honey and fresh mint elevate grapefruit into a second-helping-worthy dish."

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 white grapefruits
2 ruby red grapefruits
2 tablespoons clover honey
2 tablespoons finely chopped fresh mint

Steps:

Segment the grapefruits: Slice off the top and bottom of each grapefruit, stand the fruit on a cut side and slice away the peel, pith and a sliver of flesh. Working over a bowl and holding the fruit in one hand, run a paring knife between each segment and the membrane to free the segments. Collect the segments in a bowl. Squeeze the membranes over the bowl to remove as much juice as possible, then discard the membranes. Set a strainer over a large liquid measuring cup and dump the segments into the strainer. Reserve 1 cup juice.
Whisk the honey and mint into the reserved grapefruit juice. Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with the dressing.

GRAPEFRUIT VINAIGRETTE

Grapefruit Vinaigrette image

A refreshing grapefruit dressing that's easy to make! I like to put it on a salad of spinach, walnuts, and apple chunks.

Provided by BrieanneM

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 6

Number Of Ingredients 5

Ingredients

½ cup freshly squeezed grapefruit juice
¼ cup vegetable oil
1 teaspoon white sugar
½ teaspoon dry mustard
salt and ground black pepper to taste

Steps:

Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 2.6 g, Fat 9.2 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 26.1 mg, Sugar 0.7 g

GRAPEFRUIT SALAD WITH PEPPERCORN DRESSING

Grapefruit Salad with Peppercorn Dressing image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1/4 cup grapefruit juice with 1/2 thinly sliced small red onion. Stir in 1/2 cup plain Greek yogurt and 1/2 teaspoon each pink peppercorns and kosher salt. Toss with 1 chopped large romaine heart and some grapefruit segments; drizzle with olive oil.

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING

Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing image

Categories Salad Fruit Leafy Green Vegetable Appetizer Side Roast Thanksgiving Dinner Grapefruit Avocado Beet Fall Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 8

Ingredients

3 medium beets (about 1 pound), tops trimmed
3 medium-size pink grapefruits (about 2 1/2 pounds)
3 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
2 5-ounce bags mixed baby greens
3 medium avocados, pitted, peeled, cut into 1/2-inch pieces
1 cup fresh pomegranate seeds (from 2 large pomegranates)

Steps:

Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside. Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. Drain segments, reserving 2 tablespoons juice. Cut segments into 3/4-inch pieces.
Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing.

CARAMELIZED GRAPEFRUIT SALAD

Caramelized Grapefruit Salad image

Grapefruit segments are treated to a slight caramelization in a hot skillet just before topping this colorful salad. It's finished with a light honey mustard dressing, bacon and avocado. -Maria Davis, Flower Mound, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/3 cup pecan halves
2 tablespoons plus 1/4 cup sugar, divided
1 medium grapefruit, peeled and cut into segments
4 cups spring mix salad greens
3/4 cup chopped cucumber
2 green onions, sliced
1/2 medium ripe avocado, peeled and cubed
2 bacon strips, cooked and crumbled
3 tablespoons reduced-fat honey mustard salad dressing
1/4 teaspoon coarsely ground pepper

Steps:

In a small nonstick skillet over medium heat, cook and stir pecans and 2 tablespoons sugar for 2-4 minutes or until sugar is melted. Spread on foil to cool., Coat grapefruit segments with remaining sugar. Coat the same skillet with cooking spray; cook grapefruit over medium heat for 2-3 minutes on each side or until browned., In a large bowl, combine the salad greens, cucumber, onions, avocado and bacon. Drizzle with salad dressing and toss to coat. , Divide salad among four serving plates. Top with grapefruit and pecans; sprinkle with pepper.

Nutrition Facts : Calories 249 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 5g fiber), Protein 4g protein.

GRAPEFRUIT SALAD WITH PINEAPPLE BALSAMIC DRESSING

Grapefruit Salad With Pineapple Balsamic Dressing image

This pineapple dressing is one of my favorite and best salad dressings I have created. It's very refreshing and goes well with any green salad. I used pineapple white balsamic vinegar. Please visit my blog, www.InnerHarmonyNutrition.com for more healthy, gluten-free, pesco-vegetarian recipes.

Provided by InnerHarmonyNutriti

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 pomegranate (optional)
8 cups mizuna or 8 cups arugula, roughly chopped
2 grapefruits
1/2 cup fresh pineapple chunk
1/3 cup white balsamic vinegar
1/3 cup extra-virgin cold-pressed olive oil
1/8 teaspoon salt

Steps:

Cut the pomegranate in quarters and take out seeds while submerging in water.
Cut off the peel of grapefruits with a knife and cut into sections. Use a bowl to collect juice while cutting.
Place mizuna or arugula on salad plates and add grapefruit sections. Sprinkle pomegranate seeds.
In a blender or food processor, place the collected grapefruit juice, pineapple chunks, vinegar, olive oil and salt and blend to make a dressing.
Infuse love into food and serve with dressing.

Nutrition Facts : Calories 207, Fat 18.1, SaturatedFat 2.5, Sodium 73.2, Carbohydrate 12.4, Fiber 0.3, Sugar 2, Protein 0.8

RED GRAPEFRUIT AND FENNEL SALAD

Red Grapefruit and Fennel Salad image

Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

3 ruby-red grapefruit
1/4 teaspoon whole fennel seeds
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small red onion
1 small fennel bulb
8 ounces baby spinach or watercress

Steps:

Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.
Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.
Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.
Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.

Nutrition Facts : Calories 86 g, Fat 3 g, Fiber 3 g, Protein 2 g

CHICKEN-GRAPEFRUIT SALAD

Chicken-Grapefruit Salad image

Looking for a hearty salad recipe? Then check out this chicken and fruit dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

2/3 cup plain fat-free yogurt
1/2 cup finely chopped peeled cucumber
3 tablespoons grapefruit juice
2 tablespoons light mayonnaise or salad dressing
1 teaspoon prepared horseradish
1/4 teaspoon pepper
3 cups cubed cooked chicken
2 cups red grapefruit sections (2 large grapefruit)
3/4 cup chopped peeled cucumber
1 medium avocado, peeled, pitted, coarsely chopped
5 cups watercress sprigs (2 large bunches) or arugula

Steps:

In large bowl, mix dressing ingredients with wire whisk or spoon. Add chicken, grapefruit, cucumber and avocado; gently toss until evenly coated.
Cover and refrigerate about 1 hour or until chilled. Serve on watercress.

Nutrition Facts : Calories 230, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 3 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 10 g, TransFat 0 g

GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING

Grapefruit and Avocado Salad with Ginger-Cassis Dressing image

Categories Salad Citrus Fruit Ginger Leafy Green Vegetable Side No-Cook Vegetarian Quick & Easy Grapefruit Avocado Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons crème de cassis (black-currant liqueur) or grenadine
2 tablespoons chopped shallots
2 tablespoons minced peeled fresh ginger
4 teaspoons Sherry wine vinegar
2 large Ruby Red grapefruits
1 large head of butter lettuce, leaves separated
1 large avocado, halved, pitted, peeled, sliced

Steps:

Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper.

GREEN SALAD WITH CITRUS DRESSING

Green Salad with Citrus Dressing image

Grapefruit and orange transform a green salad into a refreshing dish worthy of your holiday table.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 9

Ingredients

1 Ruby Red grapefruit, peel and pith removed
1 navel orange, peel and pith removed
2 heads Belgian endive, leaves separated
1 heart romaine lettuce, leaves separated, larger leaves torn
1 head butter lettuce, leaves separated, larger leaves torn
1/2 small red onion, thinly sliced
1/4 cup low-fat plain Greek yogurt
1/4 cup extra-virgin olive oil
Salt and pepper

Steps:

Working over a bowl, cut out grapefruit and orange segments, then squeeze 1/4 cup juice total from membranes.
Place endive and romaine and butter lettuces on a platter and top with citrus segments and onion. Whisk together citrus juices, yogurt, and oil. Drizzle over salad and season with salt and pepper.

Nutrition Facts : Calories 115 g, Fat 7 g, Fiber 5 g, Protein 3 g, SaturatedFat 1 g

AVOCADO GRAPEFRUIT WATERCRESS SALAD WITH ROQUEFORT DRESSING

Avocado Grapefruit Watercress Salad With Roquefort Dressing image

Make and share this Avocado Grapefruit Watercress Salad With Roquefort Dressing recipe from Food.com.

Provided by Chef Regina V. Smith

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 grapefruits
1 1/2 avocados (preferably California)
2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 cup vegetable oil
3 cups watercress leaves, packed
1/3 cup Roquefort cheese, crumbled

Steps:

With a serrated knife cut the zest and pith from the grapefruits and working over a bowl, cut the flesh into section, discarding the membranes and reserving 6 tablespoons of the juice.
Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly.
In another bowl, whisk together the remaining 3 tablespoons grapefruit juice, the vinegar, mustard, paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulisfied.
In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with the Roquefort, and drizzle them with the remaining dressing.

Nutrition Facts : Calories 393.8, Fat 38.5, SaturatedFat 5.2, Sodium 22.8, Carbohydrate 14.2, Fiber 5.3, Sugar 0.6, Protein 2.7

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