Shaved Parsnip Salad With Grapefruit Recipes

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SHAVED PARSNIP SALAD WITH GRAPEFRUIT



Shaved Parsnip Salad with Grapefruit image

This colorful salad blends bitter with sweet flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 grapefruits, peel and pith removed
3 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon honey
Coarse salt and pepper
1 1/2 pounds parsnips, peeled
1/2 cup fresh parsley leaves

Steps:

  • Working over a large bowl, cut out grapefruit segments, then squeeze 1/4 cup juice from membranes. Whisk in oil, vinegar, honey, and 1/2 teaspoon each salt and pepper. With a vegetable peeler, shave parsnips on the diagonal into strips. Add to bowl along with parsley and toss.

Nutrition Facts : Calories 246 g, Fat 11 g, Fiber 9 g, Protein 3 g, SaturatedFat 2 g

GRAPEFRUIT SHRIMP SALAD



Grapefruit Shrimp Salad image

Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. "I had tried a similar salad at a restaurant," she writes from Manchester, Connecticut. "I adapted this version for a fun lunch to take to work. It always gets comments."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1 head Bibb or Boston lettuce
1 large grapefruit, peeled and sectioned
1 medium ripe avocado, peeled and thinly sliced
1 pound cooked medium shrimp, peeled and deveined
CITRUS VINAIGRETTE:
2 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt

Steps:

  • Place lettuce on four serving plates. Arrange the grapefruit, avocado and shrimp over lettuce. In a small bowl, whisk the vinaigrette ingredients. Drizzle over each salad.

Nutrition Facts : Calories 266 calories, Fat 12g fat (2g saturated fat), Cholesterol 221mg cholesterol, Sodium 445mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

PINK GRAPEFRUIT, FENNEL, AND PARMESAN SALAD



Pink Grapefruit, Fennel, and Parmesan Salad image

Categories     Salad     Cheese     Citrus     Vegetable     No-Cook     Vegetarian     Quick & Easy     Vinegar     Grapefruit     Fennel     Winter     Endive     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 tablespoons Champagne vinegar
1/2 teaspoon honey
1/4 cup extra-virgin olive oil
2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
1 head of butter lettuce, leaves torn
1 cup thinly sliced fresh fennel bulb
3 small pink grapefruits, sectioned
1 ounce Parmesan cheese, shaved with vegetable peeler

Steps:

  • Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.

SHAVED FENNEL, RADISH, AND GRAPEFRUIT SALAD



Shaved Fennel, Radish, and Grapefruit Salad image

Categories     Salad     Citrus     Vegetable     Appetizer     No-Cook     Christmas     Grapefruit     Fennel     Radish     Fall     Winter     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 generous servings

Number Of Ingredients 10

1/3 cup olive oil
2 tablespoons fennel seeds, lightly crushed
4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
1 lb radishes (about 1 1/2 lb total with greens), trimmed
4 pink or red grapefruits
1 medium garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
  • While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
  • Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
  • Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
  • Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
  • Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.

SHAVED PARSNIP SALAD WITH GRAPEFRUIT



Shaved Parsnip Salad with Grapefruit image

Raw parsnips add a satisfying crunch to this fresh and tasty salad. Total Time: 20 Min (+ 1 hour standing time)

Provided by Brian Faulkner

Number Of Ingredients 10

1 1/2 lb 750 g BCfresh Parsnips, peeled
1 cup 250 mL kale leaves, stalks removed and torn into bite sized pieces
3 tbsp 45 mL olive oil
4 tsp 20 mL white wine vinegar
2 tsp 10 mL honey
1/2 tsp 2 mL salt
1/4 tsp 1 mL white pepper
2 grapefruit (peeled and cut into supremes)
1 shallot (thinly sliced)
1/4 cup 60 mL toasted walnuts

Steps:

  • Working over large bowl, shave parsnips into thin ribbons using vegetable peeler or mandolin. Add kale leaves to bowl.
  • Whisk together oil, vinegar, honey, salt and white pepper; toss with parsnips and kale. Let stand for 1 hour.
  • Toss grapefruit supremes with shallot; add to salad. Fold in toasted walnuts.

DRUNKEN GRAPEFRUIT SALAD



Drunken Grapefruit Salad image

You won't believe how good this is. Buy the grapefruit in refrigerated jars in your market's produce section.

Provided by TerryWilson

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 5

8 cups refrigerated grapefruit, drained and juice reserved
¼ cup white sugar
3 fluid ounces gin
8 leaves fresh mint, minced
8 whole mint leaves

Steps:

  • Mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. Transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon gin. Sprinkle minced mint over each cup. Garnish each cup with 1 mint leaf.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 28.6 g, Fat 0.2 g, Fiber 1 g, Protein 1.4 g, Sodium 5.1 mg, Sugar 27.6 g

SHAVED PARSNIP SALAD



Shaved Parsnip Salad image

A surprisingly good source of vitamin C, the raw parsnips in this healthy holiday side have slightly more of the antioxidant than their cooked counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
Coarse salt and freshly ground pepper
2 hearts of romaine, cut into bite-size pieces
3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler)
4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces

Steps:

  • Whisk together vinegar and oil; season with salt and pepper.
  • Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.

Nutrition Facts : Calories 105 g, Fat 5 g, Fiber 3 g, Protein 1 g, Sodium 5 g

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