Greens And Grapefruit Salad Recipes

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GRAPEFRUIT, MUSTARD GREEN, AND DATE SALAD



Grapefruit, Mustard Green, and Date Salad image

Categories     Salad     No-Cook     Grapefruit     Date     Winter     Mustard Greens     Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

1 tablespoon finely chopped shallot
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1 small pink or red grapefruit
1/4 lb young mustard greens, trimmed and cut into 1/2-inch pieces (2 cups)
1/4 cup dried dates, pitted and chopped
Garnish: pomegranate seeds

Steps:

  • Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.
  • Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.
  • Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.

TOSSED GREENS WITH GRAPEFRUIT VINAIGRETTE



Tossed Greens with Grapefruit Vinaigrette image

Win raves with this fun, colorful winter salad!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 6

Number Of Ingredients 11

3 tablespoons olive or vegetable oil
2 tablespoons grapefruit juice, from sectioned grapefruits
2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 head leaf lettuce, torn into bite-size pieces
1 head escarole, torn into bite-size pieces
1 small head radicchio, thinly sliced
3/4 cup sliced red onion
2 pink grapefruits, peeled, cut into sections
1/2 cup pomegranate seeds, if desired

Steps:

  • In tightly covered container, shake all vinaigrette ingredients until well blended.
  • In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

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.

CITRUS AND GREENS SALAD WITH WONTON CROUTONS



Citrus and Greens Salad with Wonton Croutons image

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

1 navel orange
1 pink grapefruit
1 tablespoon Chinese hot mustard
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper
3 tablespoons (40 grams) extra-virgin olive oil
5 ounces (140 grams) baby kale
1 small red onion, thinly sliced
1 tablespoon toasted white sesame seeds
Fried Wonton Croutons, recipe follows
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese
1/4 cup (7 grams) chopped fresh chives
1 tablespoon (42 grams) honey
Kosher salt and freshly ground black pepper
12 wonton wrappers

Steps:

  • Grate a teaspoon of zest from the orange and set aside in a small bowl.
  • To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
  • To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
  • Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
  • Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
  • Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
  • To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
  • Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.

SALAD GREENS WITH GRAPEFRUIT AND GOAT CHEESE



Salad Greens With Grapefruit and Goat Cheese image

Make and share this Salad Greens With Grapefruit and Goat Cheese recipe from Food.com.

Provided by threeovens

Categories     Citrus

Time 5m

Yield 1 bowl, 4 serving(s)

Number Of Ingredients 10

1 tablespoon balsamic vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra virgin olive oil
2 pink grapefruit, peeled and divided into sections
1 cup red onion, thinly sliced
4 ounces goat cheese, crumbled
6 cups mixed salad greens

Steps:

  • Whisk together the vinegar, honey, salt, pepper and olive oil. Set aside.
  • Toss the greens with the grapefruit, cheese and red onion. Pour on the vinaigrette and toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 264, Fat 18.8, SaturatedFat 7.3, Cholesterol 22.4, Sodium 220.1, Carbohydrate 18.6, Fiber 2.5, Sugar 11.6, Protein 7.4

BITTER GREENS, GRAPEFRUIT, AND AVOCADO SALAD



Bitter Greens, Grapefruit, and Avocado Salad image

The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 12

2 pink grapefruits
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup low-fat (2 percent) Greek yogurt
1/4 cup extra-virgin olive oil
1/2 head escarole, coarsely chopped (4 cups)
2 heads Belgian endive, preferably red, leaves separated, and coarsely chopped if large (4 cups)
2 heads frisee, trimmed and torn into bite-size pieces (2 cups)
1 cup fresh basil leaves, torn if large
1 avocado, halved, pitted, peeled, and thinly sliced
Poppy seeds, for serving

Steps:

  • Remove peels and piths from grapefruits with a sharp knife. Working over a bowl to catch juices, carefully cut between membranes to remove whole segments. In a bowl, whisk together 2 tablespoons grapefruit juice, vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and yogurt. Slowly drizzle in oil, whisking until combined.
  • Toss together greens and basil; divide evenly among 4 plates. Top with grapefruit and avocado. Drizzle with vinaigrette, sprinkle with poppy seeds, and serve.

Nutrition Facts : Calories 208 g, Cholesterol 3 g, Fat 15 g, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 93 g

GREEN SALAD WITH ALMONDS & GRAPEFRUIT



Green Salad with Almonds & Grapefruit image

Give your green salad citrusy appeal with red grapefruit. Drizzle with Parmesan-Romano dressing, top with sliced almonds and enjoy.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 6

2 pkg. (10 oz. each) torn mixed salad greens
2 cups red grapefruit sections
1 pkg. (8 oz.) KRAFT Monterey Jack Cheese, cubed
1 cup KRAFT Tuscan House Italian Dressing
1/2 cup sliced almonds
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cover large plate with salad greens.
  • Top with remaining ingredients.

Nutrition Facts : Calories 320, Fat 26 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

MIXED GREENS WITH GRAPEFRUIT, FENNEL, AND PARMESAN



Mixed Greens with Grapefruit, Fennel, and Parmesan image

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Parmesan     Grapefruit     Fennel     Arugula     Radish     Watercress     Lettuce     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

For the dressing
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons fresh grapefruit juice
3 tablespoons white-wine vinegar
1 1/2 teaspoons Dijon-style mustard
1/2 cup olive oil
1/3 cup minced fresh parsley leaves (preferably flat-leafed)
8 cups coarsely shredded romaine, rinsed and spun dry
3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry
3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets)
1 cup thinly sliced radishes
3 ounces Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups)
3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections

Steps:

  • Make the dressing:
  • In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the parsley and salt and pepper to taste.
  • In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

WING IT GRAPEFRUIT AND GREENS SALAD FOR 2



Wing It Grapefruit and Greens Salad for 2 image

I was given some fresh tart grapefruit by a dear friend and came up with this salad recipe by raiding the frig (and the herb garden). Toasted almonds might be good in this, too...as an afterthought.

Provided by COOKGIRl

Categories     Citrus

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1 large tart yellow grapefruit, peeled, sectioned and cut into small chunks (not sweet)
3 cups mixed greens
1 cup baby spinach leaves
2 scallions, thinly sliced (green and white part)
1/2 small cucumber, thinly sliced
2 tablespoons fresh mint leaves (fresh!)
3 tablespoons dried strawberries, cut into pieces or 1/4 cup fresh strawberries, sliced
1/4 cup fresh grapefruit juice
2 -3 tablespoons fresh orange juice or 2 -3 tablespoons clementine juice
2 tablespoons white wine vinegar or 2 tablespoons champagne vinegar
salt and pepper, to taste
3 tablespoons extra virgin olive oil
2 tablespoons sliced almonds, toasted

Steps:

  • SALAD: Combine the grapefruit, mixed greens, scallions, cucumber, mint and (dried) strawberries in a bowl.
  • VINAIGRETTE: Prepare the vinaigrette by whisking together the two juices, vinegar, salt and pepper. Gradually whisk in the olive oil.
  • Divide the salad onto two salad plates.
  • For best flavor, chill until ready to serve.
  • Whisk salad dressing before serving.
  • Top with toasted almonds if desired.

Nutrition Facts : Calories 289.4, Fat 23.5, SaturatedFat 3.1, Sodium 17.2, Carbohydrate 19.8, Fiber 2, Sugar 6, Protein 3.5

GRAPEFRUIT SPINACH SALAD



Grapefruit Spinach Salad image

"My mother-in-law prepared this for us on a recent visit," relates Lee Ann Odell of Boulder, Colorado. The fresh-tasting salad of spinach and grapefruit is nicely dressed with a sweet honey mixture. "The recipe is so easy to put together, and we never have any leftovers," Lee Ann confirms.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 medium pink grapefruit
1 package (10 ounces) fresh spinach, torn
2 tablespoons chopped green onion
2 teaspoons cider vinegar
2 teaspoons olive oil
2 teaspoons honey
2 teaspoons prepared mustard

Steps:

  • Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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