Grapefruit Salad with Warm Shallot Vinaigrette
Recipe from
Vegetarian Times
Jazz up this simple salad by using baby greens and sprouts in place of mixed salad greens.
Servings:
Serves 4
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Ingredients
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1/4 cupwalnuts (1 ounce)see savings
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2grapefruit, supremed (see below), juice reservedsee savings
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2 tablespoonscanola oil, dividedsee savings
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2 tablespoonsraspberry vinegarsee savings
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1 1/2 teaspoonsgrated grapefruit zestsee savings
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2 smallshallots, thinly sliced (1/3 cup)see savings
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6 ouncesmixed salad greens (6 cups)see savings
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1 ouncereduced-fat Gorgonzola cheese, crumbled (1/4 cup)see savings
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Directions
1.
Preheat oven to 350 degrees F. Toast walnuts on baking sheet 10 minutes, or until brown and fragrant. Cool, and chop.
2.
Whisk together 1 1/2 teaspoons grapefruit juice, 1 tablespoon oil, vinegar, and zest. Season with salt and pepper, if desired. Set aside.
3.
Heat remaining 1 tablespoon oil in skillet over medium-low heat. Add shallots, and cook 5 minutes, or until soft. Add vinegar mixture, and sizzle 10 seconds. Pour over greens, and toss to coat. Top with Gorgonzola, grapefruit, and toasted walnuts.
How to Supreme a Grapefruit
One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here's how to do it:
1. Trim ends all the way to juicy flesh.
2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)
3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.
4. Set supremes aside, and squeeze membrane "skeleton" over bowl to release any remaining juice.
Nutrition information
Per serving: Calories 211, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 21 g, Fiber 3 g, Protein 5 g, Sugars 13 g.
Percent Daily Values are based on a 2,000 calorie diet
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