CARAMELIZED ONION AND GRAPEFRUIT SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
- For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.
- For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions, and thyme.
- Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.
BABY ROMAINE AND GRAPEFRUIT SALAD
Lettuce and grapefruit tossed with honey-vinegar dressing gives you a colorful nutty salad - side dish that's ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 10
Number Of Ingredients 10
Steps:
- Peel each grapefruit down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections. Squeeze remaining membranes to extract juice; set grapefruit segments aside. In small bowl, mix reserved juice, vinegar, honey, shallots, thyme, salt and pepper with whisk; slowly add oil, stirring constantly with whisk.
- In large bowl, toss lettuce with grapefruit segments, pine nuts and desired amount of dressing. Serve immediately. Refrigerate any remaining dressing.
Nutrition Facts : Calories 173, Carbohydrate 15 g, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 124 mg
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
GRAPEFRUIT, ONION, AND BASIL SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the grapefruit slices in a slightly overlapping pattern on a serving platter. Sprinkle the onion slices over the grapefruit. Then sprinkle the olives. Top with the basil and chives. Drizzle the balsamic vinegar and olive oil over the salad. Sprinkle with salt and pepper and serve.
Nutrition Facts : Calories 129, Fat 8 grams, SaturatedFat 1 grams, Sodium 214 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 1 grams, Sugar 8 grams
GRAPEFRUIT AND ONION SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel grapefruits and slice crosswise into thin rounds. Arrange grapefruit slices on a platter. Slice the red onion and sprinkle over the grapefruit slices. Drizzle with the olive oil and sherry vinegar and season with salt and black pepper. Sprinkle the poppy seeds over top to garnish.
CUCUMBER AND RED ONION SALAD
Steps:
- Place cucumbers and red onion in a heatproof serving bowl.
- In a small nonreactive saucepan, combine sugar, vinegar, cloves, salt, pepper and 1/3 cup water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce to low, cover and cook 5 minutes.
- Pour vinegar mixture over cucumbers and onions. Stir to mix. Cover and refrigerate at least 2 hours before serving
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.
ASPARAGUS, PECORINO AND RED ONION SALAD
Provided by Anne Burrell
Categories appetizer
Time 1h8m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
- It is best to do this about an hour or so in advance to let the flavors "marry".
- Semplice!
ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE
Categories Salad Leafy Green Onion Quick & Easy Low Sodium Vinegar Parmesan Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.
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- Outrageously Good Holiday Salad. View Recipe. You'll find that this Outrageously Good Holiday Salad lives up to its name even if you don't serve it on a holiday.
- Thai Shrimp, Chicken, Grapefruit, and Coconut Salad. View Recipe. Recipe creator NUKA1 calls this grapefruit salad recipe a take on a Thai pomelo salad called Yam Som O, only it's made with grapefruit instead of pomelo and adds pre-cooked chicken and marinated shrimp to the mix.
- Avocado-Citrus Salad with Swiss Chard. View Recipe. Make the most of citrus season with tangerines, oranges, and (of course) grapefruit. Swiss chard may not seem like the obvious base for a salad, but fruit and a honey-citrus vinaigrette give this green a welcome sweetness.
- Blood Orange Salad with Caramel Dressing. View Recipe. Pomegranate seeds, blood oranges, and red grapefruit combine in a salad that's as gorgeous as it is delicious.
- Shrimp, Avocado, and Grapefruit Salad. View Recipe. "This is one of the most colorful and flavorful salads I have ever had," home cook Amber Moser says of this bright grapefruit salad recipe.
- Quinoa Salad with Grapefruit, Avocado, and Arugula. View Recipe. A honey and serrano pepper dressing tops "one of the best salads I ever made," home cook Kathleen says of this sweet, spicy grapefruit salad.
- Jennifer's Fennel and Grapefruit Summer Salad. View Recipe. Reviewers call this salad "adventurous" and "a refreshing change" for its combination of fennel, hearts of palm, and grapefruit.
- Citrus Spinach Salad with Feta and Cranberry Dressing. View Recipe. With crunchy walnuts, tangy feta, and a drizzle of sweet cranberry dressing, this citrus and spinach salad would make an excellent addition to parties and potlucks.
- Avocado and Grapefruit Salad with Mint-Dill Vinaigrette. View Recipe. From crisp Belgian endive slices to creamy avocado to a mint-dill vinaigrette, everything about this grapefruit salad feels fresh.
- Get More Grapefruit Recipes. If you're looking for more delicious ways to use the refreshing citrus, look no further than these ideas: Browse our entire collection of Grapefruit Recipes.
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