Grapefruit Salad Recipes

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GRAPEFRUIT-MINT SALAD



Grapefruit-Mint Salad image

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 SPINACH SALAD



Grapefruit Spinach Salad image

"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

1 medium pink grapefruit
1 package (10 ounces) fresh spinach, torn
2 tablespoons chopped green onion
2 teaspoons cider vinegar
2 teaspoons olive oil
2 teaspoons honey
2 teaspoons prepared mustard

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

27 WAYS TO COOK WITH GRAPEFRUIT



27 Ways to Cook With Grapefruit image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 27

Grapefruit Green Smoothie
Pink Grapefruit Buttermilk Muffins
Grapefruit Yogurt Parfaits
Broiled Grapefruit with Honey and Banana
Citrus Pomegranate Fruit Salad
Grapefruit Avocado and Fennel Salad
Beet and Grapefruit Salad with Goat Cheese and Walnuts
Kale Citrus Salad
Grapefruit, Baby Arugula and Avocado Salad
Grapefruit Quinoa Salad
Citrus Molasses Glazed Ham
Grapefruit Sheet Pan Chicken
Ginger Grapefruit Salmon
Citrus Risotto
Chocolate Covered Grapefruit
Grapefruit Greek Yogurt Cake
Candied Grapefruit Peel
Grapefruit Sorbet
Ruby Red Grapefruit Bars
Grapefruit Thyme Popsicles
Mint Grapefruit Mimosa
Grapefruit Rosemary Lemonade
Paloma
Warm Grapefruit Tea
Grapefruit Soda
Grapefruit and Vanilla Mascarpone Toast
Ruby Red Grapefruit Cookies

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a grapefruit recipe in 30 minutes or less!

Nutrition Facts :

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

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 AND SPINACH SALAD



Grapefruit and Spinach Salad image

From the issue of February 2007, Coup de Pouce. A very easy salad in 3 steps. The last one is very important.

Provided by Boomette

Categories     Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 grapefruit, cut in supremes
1/2 cup walnuts, chopped
1/4 cup dried cranberries
4 cups baby spinach leaves

Steps:

  • In a big bowl, mix olive oil, balsamic vinegar and honey.
  • Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.
  • And grab a fork and begin to eat ;).

Nutrition Facts : Calories 266.6, Fat 23.2, SaturatedFat 2.8, Sodium 26.4, Carbohydrate 14.4, Fiber 1.9, Sugar 6.3, Protein 3.5

THAI GRAPEFRUIT SALAD



Thai Grapefruit Salad image

Pomelo salad is one of the most famous of all Thai salads and a favorite among the Thai people. Pomelo is similar to grapefruit but much larger.

Provided by Darlene Schmidt

Categories     Appetizer     Lunch     Side Dish

Time 25m

Yield 6

Number Of Ingredients 18

For the Salad Dressing:
1/3 cup freshly squeezed lime juice
3 tablespoons fish sauce
1 tablespoon soy sauce
2 1/2 to 3 tablespoons brown sugar, to taste
1 to 2 teaspoons Thai chili sauce
For the Salad:
12 to 16 medium shrimp, peeled, deveined
2 tablespoons shredded coconut, unsweetened or sweetened
2 pink grapefruit, or 1 pomelo
1 small to medium cucumber, diced
1 red pepper, diced
1/4 cup finely chopped shallots
1/4 cup fresh basil, chopped
1/4 cup chopped fresh cilantro leaves
1 red chili, minced, optional
1/4 cup dry-roasted unsalted cashews
Handful salad greens, optional, for serving

Steps:

  • Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
  • Set a pot of water to boil on the stove. Add shrimp and boil just a few minutes, until shrimp turn pink and plump and firm to the touch. Drain and set aside to cool.
  • Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Place coconut in a small bowl to cool and set aside.
  • Prepare your grapefruit, removing as much of the white peel as possible from the fruit. Break into bite-sized pieces, 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.
  • Add to the bowl the cucumber, red pepper, shallots, basil, cilantro, and fresh chili, if using.
  • To put the salad together, add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut and cashews, reserving a little for garnishing, then toss again.
  • Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. Your salad is now ready to serve, or, if desired, prepare individual plates with a bed of greens and then top with generous portions of the pomelo salad. Sprinkle with reserved coconut and cashews.

Nutrition Facts : Calories 160 kcal, Carbohydrate 27 g, Cholesterol 28 mg, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, Sodium 1011 mg, Sugar 11 g, Fat 4 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

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