SHALLOT VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
BABY LETTUCES WITH SHALLOT VINAIGRETTE
Provided by Giada De Laurentiis
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
- Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.
GRAPEFRUIT-FENNEL SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired.
BABY SPINACH, AVOCADO, GRAPEFRUIT SALAD
This is a delicious, refreshing salad great for the summer. I love the ruby red grapefruits and this is just another way of using them. From Delicious Living magazine.
Provided by bbblampwork
Categories Citrus
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing.
- 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes.
- 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired.
GRAPEFRUIT & FENNEL SALAD WITH MINT VINAIGRETTE
My dad has a red grapefruit tree and shares his crop with me. I toss the grapefruit with onion, fennel and mint for a fresh, fabulous salad. -Catherine Wilkinson, Dewey, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut a thin slice from the top and bottom of the grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange fennel, grapefruit and onion on a serving platter., Place mint, vinegar, honey, salt and pepper in a small food processor; cover and process until mint is finely chopped. While processing, gradually add oil in a steady stream. Drizzle over salad.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
RADICCHIO, GRAPEFRUIT AND SPINACH SALAD
Categories Salad Citrus Fruit Leafy Green Olive Side No-Cook Vegetarian Quick & Easy Oscars Vinegar Grapefruit Spinach Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Cut all peel and white pith from grapefruits. Cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.
- Toss radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Season with salt and pepper.
GRAPEFRUIT SPINACH SALAD
"My mother-in-law prepared this for us on a recent visit," relates Lee Ann Odell of Boulder, Colorado. The fresh-tasting salad of spinach and grapefruit is nicely dressed with a sweet honey mixture. "The recipe is so easy to put together, and we never have any leftovers," Lee Ann confirms.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SPINACH, FENNEL AND FETA SALAD
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.
- Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.
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