Grapefruit Salad with Warm Shallot Vinaigrette Recipe
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Jazz up this simple salad by using baby greens and sprouts in place of mixed salad greens.
Ingredients
- 1/4 cup walnuts (1 ounce)
- 2 grapefruit, supremed (see below), juice reserved
- 2 tablespoons canola oil, divided
- 2 tablespoons raspberry vinegar
- 1 1/2 teaspoons grated grapefruit zest
- 2 small shallots, thinly sliced (1/3 cup)
- 6 ounces mixed salad greens (6 cups)
- 1 ounce reduced-fat Gorgonzola cheese, crumbled (1/4 cup)
- Preheat oven to 350 degrees F. Toast walnuts on baking sheet 10 minutes, or until brown and fragrant. Cool, and chop.
- Whisk together 1 1/2 teaspoons grapefruit juice, 1 tablespoon oil, vinegar, and zest. Season with salt and pepper, if desired. Set aside.
- 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.
- 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.
- 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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