GRAPEFRUIT AND WATERCRESS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 1 grapefruit with a paring knife. Cut out the segments and squeeze out the excess juice. Whisk 1 tablespoon of the juice with 1 tablespoon white balsamic vinegar and 1 teaspoon each dijon mustard and honey; slowly whisk in 1 tablespoon olive oil and season with salt and pepper. Combine 1 bunch trimmed watercress, 1 chopped endive and the grapefruit segments in a bowl; add the dressing and toss.
GRAPEFRUIT AND WATERCRESS SALAD
This deceptively simple and well-balanced salad combines a variety of flavors and textures -- tart, creamy, peppery -- and comes together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Make dressing: In a large bowl, whisk together vinegar, sugar, and oil until combined.
- Peel and cut grapefruit into segments (reserve juice for another use). Add watercress, avocado, and grapefruit to bowl with dressing. Season with salt and pepper; toss gently to combine. Serve.
Nutrition Facts : Calories 156 g, Fat 10 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
CRAB AND GRAPEFRUIT SALAD
Make and share this Crab and Grapefruit Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- With a small paring knife, peel and section the grapefruits, saving any juice.
- In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice.
- Add the crabmeat, tossing to combine.
- Add the water cress, endive and grapefruit sections and toss.
- Serve the salad on a bed of Bibb lettuce.
Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 37.6, Sodium 973.4, Carbohydrate 26.7, Fiber 4.6, Sugar 1.3, Protein 19.7
HEARTS OF PALM SALAD WITH RUBY RED GRAPEFRUIT AND DUNGENESS CRAB
Provided by Kerry Simon
Categories Salad Leafy Green Herb Vegetable No-Cook Grapefruit Crab Healthy Self
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Dressing
- Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.
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- In a medium saucepan, melt the butter. Add the onion and cook over moderately low heat until softened, about 4 minutes. In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth. Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes. Remove from the heat and let cool to room temperature. Stir in the crabmeat and season with salt. Roll rounded tablespoons of the mixture into 20 small balls. Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
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