#grapefruit vinaigrette

[orcasharks]

Recipe for Grapefruit Vinaigrette This lightly sweetened grapefruit vinaigrette is a refreshing dressing for a mixed green salad with fruits and nuts. 1/4 cup vegetable oil, salt and ground black pepper to taste, 1/2 cup freshly squeezed grapefruit juice, 1/2 teaspoon dry mustard, 1 teaspoon white sugar

[gruesome-gluttony]

Recipe for Grapefruit Vinaigrette This grapefruit vinaigrette with a hint of sweetness makes a tart dressing for a salad of mixed greens, fruits, and nuts.

[joexann]

Grapefruit Vinaigrette This grapefruit vinaigrette with a hint of sweetness makes a tart dressing for a salad of mixed greens, fruits, and nuts.

[victoriagregorystyling]

Seared Scallops with Grapefruit-Fennel Salad Try this spinach salad with seared scallops, grapefruit, and fennel for a light dinner that comes together quickly and easily. It takes less than 30 minutes to prepare.

[robinsonkeira]

Sauces and Condiments - Grapefruit Vinaigrette This grapefruit vinaigrette with a hint of sweetness makes a tart dressing for a salad of mixed greens, fruits, and nuts.

[emptyfingertips]

Arugula Salad with Avocado Citrus Vinaigrette Recipe

Here is a lovely salad to enjoy during the period from winter to spring when the baby arugula leaves are at their tenderest. This flavorful salad is topped with a homemade avocado-citrus vinaigrette and Greek-style olives with Parmesan shavings.

[saiyanprincess90]

Seared Scallops with Grapefruit-Fennel Salad Recipe For a light dinner that's quick and easy to prepare, try this spinach salad topped with seared scallops, grapefruit, and fennel that's ready in under 30 minutes. 1 tablespoon freshly squeezed lemon juice, 1 teaspoon brown mustard, 1 tablespoon butter, 3 tablespoons olive oil divided, 2 tablespoons rice vinegar, 1 teaspoon honey, 1/2 medium red grapefruit, 1/2 bulb fennel, salt and ground black pepper to taste, 16 large sea scallops, 1 tablespoon diced shallot, 3 cups baby spinach leaves

[tryit365]

[bishopmarcos]

Scallops - Seared Scallops with Grapefruit-Fennel Salad For a light dinner that's quick and easy to prepare, try this spinach salad topped with seared scallops, grapefruit, and fennel that's ready in under 30 minutes.

[shoku-and-awe]

The Traditional Feast of Beige Textures, but make it vegetarian! Also, it's too hot to turn on the stove.

The fresh bread is this super-easy recipe. The cabbage salad is grapefruit juice, sesame oil, a tiny bit of soy sauce, salt, and chili, plus hot toasted sesame seeds at the end. It was great, and even better the next day as a mid-morning snack just now! The main is white bean and artichoke salad with feta, inspired by my mom's orzo salad (which is generally superior and also uses red onion).

I kept struggling to get the vinaigrette right for the beans, but what finally cracked it was blending in a chunk of onion and adding a pinch of sugar. Perfect—I should do that more often!

[forkfulofflavor]

Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Ingredients: 2 lbs (1 kg) beets, unpeeled, greens removed, scrubbed clean 1/4 cup (60ml) extra-virgin olive oil, divided 2 sprigs thyme or rosemary (optional) Kosher salt and freshly ground black pepper, to taste 1/4 cup toasted shelled pistachios, lightly crushed 1 grapefruit, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved 1 orange, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved 2 tsp (10ml) lemon juice 1 small shallot, finely minced 2 tbsp fresh parsley, tarragon, or chervil, minced 1 tbsp (15ml) honey 1 cup (200g) fresh ricotta Directions: Preheat oven to 375°F (190°C). Prepare a pouch by folding a 12- by 24-inch sheet of aluminum foil in half and crimping two edges to form a pocket. Toss beets with 1 tbsp olive oil, thyme or rosemary (if using), and a pinch of salt and pepper. Place in the foil pouch, seal, and set on a rimmed baking sheet. Roast for about 1 1/2 hours, or until a toothpick easily pierces the beets. Remove from the oven and let cool. Once cool, peel the beets by rubbing the skins under cold running water. Cut into 1 1/2-inch chunks. (Beets can be stored in the refrigerator for up to 5 days if preparing in advance.) Lightly crush the pistachios using a mortar and pestle or by chopping with a knife. Reserve half for garnish. In a large bowl, combine the grapefruit juice, orange juice, lemon juice, shallot, herbs, and honey. Whisk to blend, then slowly add the remaining 3 tbsp olive oil, whisking continuously to emulsify. Season with salt and pepper to taste. To serve, toss the beets and citrus wedges with the pistachio vinaigrette. (If using red beets, toss separately to prevent staining other ingredients.) Spread half of the ricotta on a serving platter, top with the dressed beets and citrus, and dollop with the remaining ricotta. Garnish with reserved pistachios and serve. Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes Kcal: 220 kcal | Servings: 6 servings This Roasted-Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette is a delightful blend of seasonal flavors and textures. Tender roasted beets are paired with bright citrus segments, creating a balance of earthy and tangy notes. The creamy ricotta adds a luscious layer, while the pistachio vinaigrette brings a unique nutty depth that ties the dish together beautifully. Perfect for holiday gatherings or cozy dinners, this salad brings a vibrant, rustic appeal to the table. The combination of colors and flavors creates a visually stunning presentation that’s as satisfying to the taste buds as it is to the eyes. Ideal for autumn, this salad is both refreshing and comforting, making it a wonderful addition to any festive meal.

[morethansalad]

Primavera Salad with Spicy Grapefruit Vinaigrette (Vegan)

[themanhattanfoodproject]

If there is any dish that justifies the purchase of a Japanese-style mandoline (get a cut-resistant glove to go with it), the fennel salad is absolutely it. Fennel has been looking kind of sadly small lately--big on the fronds, but less on the actual bulb--but a trimmed bulb with the core taken out of it, sliced on the 2-3 mm setting, can make one little bulb go a long way. 

I also made the dressing with some of the reserved grapefruit juice from supreming grapefruits for this dish along with some extra-virgin olive oil and salt, and while I will make this again with some fronds as a garnish of sorts, this is this salad at its essence: slightly-wilted slices of fennel in a grapefruit vinaigrette with supremes of grapefruit adding some bitter and sweet notes.

[11percentbodyfat]

Meal 1: spinach, tomato & cheese omelette + Ezekiel toast + half a grapefruit

Meal 2: 2 vegan bean patties + shrimp, avo & grapefruit salad w/ honey-mustard vinaigrette + 2 sourdough crispbreads

Dessert: cookie dough protein yogurt w/ frozen strawberries, rice pops, cacao nibs & crunchy pb

Total = 1359kcal

[beautyandlifestyleblog86]

Beet, grapefruit, and watermelon salad with citrus vinaigrette -

Ingredients:

- 1 large beet, roasted and sliced

- 1 grapefruit, peeled and segmented

- 1 cup cubed watermelon

- Mixed greens (such as arugula or spinach)

- 1/4 cup citrus vinaigrette (made with orange juice, lemon juice, olive oil, honey, salt, and pepper)

Instructions:

1. In a large bowl, combine the roasted beet slices, grapefruit segments, watermelon cubes, and mixed greens.

2. Drizzle the citrus vinaigrette over the salad and toss to combine.

3. Serve immediately and enjoy!

Nutritional values:

- Beets are a good source of fiber, folate, potassium, and manganese. They also contain antioxidants and have anti-inflammatory properties.

- Grapefruits are rich in vitamin C, fiber, and antioxidants. They may help support immune function and reduce the risk of chronic diseases.

- Watermelon is low in calories and high in water content, making it a hydrating and refreshing fruit. It also contains vitamins A and C, as well as antioxidants like lycopene.

- The citrus vinaigrette adds flavor to the salad and provides healthy fats from olive oil, along with vitamins and minerals from the citrus juices.

Overall, this salad is a nutritious and refreshing option that can help support a healthy diet. It is rich in vitamins, minerals, and antioxidants, making it a great choice for a light and flavorful meal.

[abramsbooks]

RECIPE: Immunity Salad (from Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck)

You don’t need to already be sick to make this salad—but doesn’t just looking at it brighten your day a little bit? Eating it regularly during the colder months gives your immune system a boost but also just feels really clean and fresh when we may be eating a lot of things that aren’t.

Serves 2 as a light meal (This is great served with your favorite brothy soup.)

PRODUCE

2 large beets

2 sweet potatoes

1 (1-inch/2.5 cm) piece ginger, peeled

1 clove garlic, peeled

1 head fennel

1 grapefruit

4 cups (80 g) baby spinach

PANTRY

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 tablespoon apple cider vinegar

½ teaspoon honey

6 Medjool dates

½ cup (65 g) hulled pumpkin seeds (pepitas), toasted

COOK: Preheat the oven to 425°F (220°C).

Trim the leaves from 2 large beets (reserve for another use; for instance, sauté them in a little garlic and olive oil!). Roast the beets for 60 minutes. (Note from Abrams: You can find Jess' technique in Salad Freak!)

When the beets have been in the oven for 20 minutes, slice 2 sweet potatoes in ¼-inch thick (6 mm) rounds, place them on another rimmed baking sheet, and toss them with olive oil salt and pepper. Roast for about 30 minutes, tossing the potatoes once, until they are golden brown and the beets can be easily pierced with a knife. Let them cool to room temperature or until they are able to be handled.

MAKE THE GINGER, GARLIC, AND APPLE CIDER VINAIGRETTE: Into a large bowl, grate 1 inch (2.5 cm) ginger and 1 clove garlic, then add 1 tablespoon apple cider vinegar, ½ teaspoon honey, and 2 tablespoons olive oil. Season with salt and pepper.

PREP: Make an ice bath. Cut the stalks and fronds from the fennel bulb and cut in half, and then in half again, and then thinly slice on a mandoline right into the ice bath. Let crisp up for about 10 minutes, then pat dry on paper towels or a clean dish towel.

Cut 1 grapefruit into supremes.

Pit and slice 6 dates.

ASSEMBLE AND SERVE: Add the fennel, grapefruit, dates, 4 cups (80 g) baby spinach, beets, and sweet potatoes to the large bowl with the dressing. Toss everything to combine, arrange on serving plates, and then sprinkle with ½ cup (65 g) pumpkin seeds. And stay healthy!

One of TIME’s most anticipated cookbooks of Spring 2022

One of Food & Wine’s best cookbooks of Spring 2022

A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.