GRAPEFRUIT-MINT SALAD
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
- Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.
Nutrition Facts : Calories 122 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 33 grams, Fiber 9 grams, Protein 2 grams, Sugar 23 grams
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
AVOCADO AND GRAPEFRUIT SALAD
Provided by Ina Garten
Time 10m
Yield 4 to 6 sevrings
Number Of Ingredients 7
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.
GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING
Provided by Bobby Flay
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
- Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.
Nutrition Facts : Calories 156 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 4 milligrams, Protein 1 grams, Sugar 16 grams
PINK GRAPEFRUIT, GRAPE, RASPBERRY, AND OLIVE OIL SALAD WITH MINTED YOGURT
Olive oil in a dessert might seem a little odd, but try to think of it as a flavorful ingredient rather than a fat...as long as you choose a delicious extra-virgin oil. I first had something like this in Jabugo, Spain, when I ate slices of orange simply drizzled with a grassy local oil as a dessert. It was a revelation. If you want to go dairy-free in this dessert, then skip the yogurt and mix the mint in with the grapes.
Provided by Peter Gordon
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Peel and segment the grapefruit over a bowl and reserve any juices that drip from them.
- Heat a skillet and add 2 teaspoons of the oil, then add the grapes and cook over high heat to blister them slightly, shaking the pan often to cook them evenly. Add the grapefruit juice and cook until it's almost evaporated, then add the honey and bring to a boil; tip into a bowl and leave to cool.
- When the grapes are cool, add the grapefruit segments, raspberries, and remaining oil, and gently toss.
- Mix the mint into the yogurt.
- To serve, spoon the fruit salad into 4 small bowls and dollop the minted yogurt on top.
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