Grapefruit Salad With Warm Shallot Vinaigrette Recipes

SHALLOT VINAIGRETTE

Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

GRAPEFRUIT & FENNEL SALAD WITH MINT VINAIGRETTE

Grapefruit & Fennel Salad with Mint Vinaigrette image

My dad has a red grapefruit tree and shares his crop with me. I toss the grapefruit with onion, fennel and mint for a fresh, fabulous salad. -Catherine Wilkinson, Dewey, Arizona

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 medium red grapefruit
1 medium fennel bulb, halved and thinly sliced
1/4 cup thinly sliced red onion
VINAIGRETTE:
3 tablespoons fresh mint leaves
2 tablespoons sherry vinegar
1-1/2 teaspoons honey
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 tablespoons olive oil

Steps:

Cut a thin slice from the top and bottom of the grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange fennel, grapefruit and onion on a serving platter., Place mint, vinegar, honey, salt and pepper in a small food processor; cover and process until mint is finely chopped. While processing, gradually add oil in a steady stream. Drizzle over salad.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

HERB SALAD WITH LEMON SHALLOT VINAIGRETTE

Herb Salad With Lemon Shallot Vinaigrette image

From the back label of a package of Trader Joe's brand organic herb salad mixed greens. If you cannot find herb salad mixed greens, simply use any loose leaf lettuce or mixed greens and add about two to three tablespoons each fresh parsley, dill and cilantro. In a previous life I was a rabbit.

Provided by COOKGIRl

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (5 ounce) package herb mixed salad greens
1 large orange, peeled and segmented
6 ounces jicama, peeled and julienned (substitute carrots or parsnips if you wish)
1 cup pistachios, shelled and toasted
1/2 cup goat cheese (your choice, chevre, feta, etc.)
1 lemon, zest of
1 orange, zest of
3 tablespoons fresh lemon juice
1 large shallot, minced finely
1/4 cup extra virgin olive oil
salt, to taste
fresh ground black pepper, to taste

Steps:

Toast the pistachio nuts and set aside to cool.
Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
Serve the remaining salad dressing on the side.

Nutrition Facts : Calories 334.9, Fat 27.3, SaturatedFat 3.5, Sodium 3, Carbohydrate 19.6, Fiber 6.4, Sugar 7.7, Protein 7.2

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

WINTER GRAPEFRUIT SALAD

Winter Grapefruit Salad image

Make and share this Winter Grapefruit Salad recipe from Food.com.

Provided by dicentra

Categories Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup grapefruit juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups salad greens
3 grapefruits, peeled and sectioned
2 pears, thinly sliced
1/4 cup dried cranberries
1/3 cup pecans, toasted
1/4 cup blue cheese or 1/4 cup goat cheese, crumbled

Steps:

make dressing: whisk together grapefruit juice, vinegar, oil, sugar, salt and pepper. Set aside.
Combine salad greens, grapefruit, pears, cranberries and pecans; top with cheese. Add dressing and toss gently.

Nutrition Facts : Calories 288.9, Fat 16.1, SaturatedFat 3.1, Cholesterol 6.3, Sodium 211.8, Carbohydrate 36.1, Fiber 4.7, Sugar 13.9, Protein 5.2

SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE

Shrimp and Avocado Salad with Grapefruit Vinaigrette image

Categories Salad Citrus Fruit Nut Shellfish Appetizer Quick & Easy Lunch Grapefruit Shrimp Avocado Spinach Winter Hazelnut Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

For vinaigrette
1/4 cup fresh grapefruit juice
2 teaspoons fresh lime juice
1/4 teaspoon finely grated peeled fresh ginger
1 tablespoon vegetable oil
For salad
1 pink or red grapefruit
1 white grapefruit
1/4 cup hazelnuts, lightly toasted and any loose skins rubbed off
1 tablespoon unsalted butter
2 firm-ripe California avocados
1 teaspoon fresh lime juice
1/2 lb large shrimp (8 to 10), shelled and deveined
1 tablespoon vegetable oil
2 cups baby spinach (2 oz)
1/4 cup trimmed sprouts (preferably radish)

Steps:

Make vinaigrette:
Whisk together vinaigrette ingredients with salt and pepper to taste.
Assemble salad:
Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.

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