Grapefruit And Orange Salad Recipes

Steps:

• Peel and segment the citrus. Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base. Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit. Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.
• To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus. Repeat for each fruit.
• Arrange the orange and grapefruit segments in a shallow dish. Sprinkle the olives over the fruit. Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper. Serve.

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Steps:

• Segment the grapefruits and oranges into a large bowl to catch the juices. Stir in the apricots and honey, and serve.

Steps:

• Drain grapefruit and orange sections, reserving juice.
• Add enough orange juice to reserved fruit juices to make one cup.
• Dissolve gelatin in boiling water;add juice mixture.
• Chill until mixture is the consistency of unbeaten egg whites.
• Fold fruit sections and pecans into gelatin mixture.
• Pour into 9 inch square dish; chill until firm; cut into squares to serve.