Greens N Grapefruit Salad Recipes

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

Ingredients

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.

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

Ingredients

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

GREENS 'N' FRUIT SALAD

Greens 'n' Fruit Salad image

I concocted this recipe in my kitchen, and I've received a lot of compliments on it. I make it often for my husband and me, and I've also served it to guests at brunches and dinner parties.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings (1 cup dressing).

Number Of Ingredients 12

Ingredients

6 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
1 cup halved red seedless grapes
1/2 cup golden raisins
1/4 cup chopped red onion
1/4 cup sliced almonds
4 bacon strips, cooked and crumbled
DRESSING:
1/2 cup mayonnaise
1/2 cup honey
1/4 cup orange juice
2 tablespoons grated orange zest

Steps:

In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk together the mayonnaise, honey, orange juice and zest. Pour over salad; toss to coat. Refrigerate leftover dressing.

Nutrition Facts : Calories 361 calories, Fat 19g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 185mg sodium, Carbohydrate 48g carbohydrate (41g sugars, Fiber 4g fiber), Protein 4g protein.

GREENS 'N' GRAPEFRUIT SALAD

Greens 'n' Grapefruit Salad image

We live in Florida during the winter and can pick fresh grapefruit right on our property. This salad is a refreshing side dish with any meal or a nice light lunch on its own. -Patty Kile, Greentown, Pennsylvania

Provided by Allrecipes Member

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

4 cups torn salad greens
2 tablespoons chopped red onion
1 medium grapefruit, peeled and sectioned
½ cup sliced fresh mushrooms
½ cup sliced water chestnuts
½ cup mayonnaise or salad dressing
¼ cup Catalina salad dressing
¼ cup sesame seeds, toasted
2 tablespoons sugar
2 tablespoons cider vinegar

Steps:

In a salad bowl, combine the greens, onion, grapefruit, mushrooms and water chestnuts. In a small bowl, whisk together the dressing ingredients. Drizzle over salad; serve immediately.

Nutrition Facts : Calories 392.3 calories, Carbohydrate 25.4 g, Cholesterol 10.5 mg, Fat 32 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 333.7 mg, Sugar 16.8 g

GREENS 'N' GRAPEFRUIT SALAD

Greens 'n' Grapefruit Salad image

We live in Florida during the winter and can pick fresh grapefruit right on our property. This salad is a refreshing side dish with any meal or a nice light lunch on its own. -Patty Kile, Greentown, Pennsylvania

Provided by Allrecipes Member

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

4 cups torn salad greens
2 tablespoons chopped red onion
1 medium grapefruit, peeled and sectioned
½ cup sliced fresh mushrooms
½ cup sliced water chestnuts
½ cup mayonnaise or salad dressing
¼ cup Catalina salad dressing
¼ cup sesame seeds, toasted
2 tablespoons sugar
2 tablespoons cider vinegar

Steps:

In a salad bowl, combine the greens, onion, grapefruit, mushrooms and water chestnuts. In a small bowl, whisk together the dressing ingredients. Drizzle over salad; serve immediately.

Nutrition Facts : Calories 392.3 calories, Carbohydrate 25.4 g, Cholesterol 10.5 mg, Fat 32 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 333.7 mg, Sugar 16.8 g

WINTER GREENS WITH GRAPEFRUIT VINAIGRETTE

Winter Greens with Grapefruit Vinaigrette image

Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Grapefruit Arugula Healthy Vegan Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients

2 tablespoons freshly squeezed grapefruit juice
1 tablespoon white wine vinegar
1/4 cup olive oil (preferably extra-virgin)
4 cups fresh arugula
4 cups bite-size pieces of frisée or chicory

Steps:

Whisk grapefruit juice and vinegar in large bowl. Whisk in oil. Season vinaigrette to taste with salt and pepper. Add arugula and frisée. Toss greens to coat with vinaigrette. Serve immediately.

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

Ingredients

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.

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

Ingredients

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

SPRING GREENS WITH SOPPRESSATA AND GRAPEFRUIT

Spring Greens with Soppressata and Grapefruit image

Categories Salad Fruit Leafy Green Pork No-Cook Quick & Easy Lunch Parmesan Grapefruit Spring Lettuce Bon Appétit

Yield Makes 4 (first-course) servings

Number Of Ingredients 9

Ingredients

2 large red grapefruit
1 small shallot, minced
1 tablespoon white wine vinegar
Additional fresh grapefruit juice
1 teaspoon minced fresh tarragon
6 tablespoons walnut oil or olive oil
8 cups (packed) mixed baby greens (about 5 ounces)
4 ounces thinly sliced soppressata or other Italian salami, cut into thin strips
Parmesan cheese shavings

Steps:

Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.

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