Grapefruit Salad With Warm Shallot Vinaigrette Recipes

SHALLOT VINAIGRETTE

Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

GRAPEFRUIT VINAIGRETTE

Grapefruit Vinaigrette image

A refreshing grapefruit dressing that's easy to make! I like to put it on a salad of spinach, walnuts, and apple chunks.

Provided by BrieanneM

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 6

Number Of Ingredients 5

Ingredients

½ cup freshly squeezed grapefruit juice
¼ cup vegetable oil
1 teaspoon white sugar
½ teaspoon dry mustard
salt and ground black pepper to taste

Steps:

Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 2.6 g, Fat 9.2 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 26.1 mg, Sugar 0.7 g

BABY SPINACH, FENNEL AND GRAPEFRUIT SALAD WITH SHALLOT VINAIGRETTE

Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups baby spinach leaves
1 fennel bulb, trimmed of any stalks or fronds and thinly sliced
1 cup grapefruit sections
1/2 cup reduced-sodium vegetable or chicken broth
1/4 cup finely minced shallots
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper

Steps:

Place the spinach, fennel, and grapefruit in a large salad bowl.
In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
Pour the vinaigrette over the salad just before serving.

GRAPEFRUIT SALAD WITH WARM SHALLOT VINAIGRETTE

GRAPEFRUIT SALAD WITH WARM SHALLOT VINAIGRETTE image

Number Of Ingredients 8

Ingredients

1/4 c. walnuts
2 supremmed grapefruits, reserve juice
2 T. oil, divided
2 T. raspberry vinegar
1 1/2 t. grated grapefruit zest
2 small shallots, thinly slices
6 oz mixed greens
1 oz. reduced fat gorzonola cheese, crumbled

Steps:

Preheat oven 350F. Toast walnuts 10 minutes. Cool/chop. Whisk together 1 1/2 t. grapefruit juice, 1 T. oil, vinegar, and zest. Season. Heat remaining 1 T. oil in skillet, add shallots, and cook 5 minutes. Add vinegar mixture, and sizzle 10 seconds. Pour over greens and toss to coat. Top with Gorgonzola, grapefruit and walnuts.

GRAPEFRUIT SALAD W/WARM SHALLOT VINAIGRETTE

Grapefruit Salad w/Warm Shallot Vinaigrette image

When I took care of Robert, if I gave him a grapefruit in the morning with his breakfast -- he would throw his arms in the air and say "I'm a king!!" I had never seen anyone love grapefruit as much as he did! (He was on dialysis, so we couldn't give him grapefruit all the time.) He's been gone for years now, but I still search for grapefruit recipes and think of him every time!! And I hear him saying, "I'm a KING!"

Provided by Cathy Gillespie @circlemoon8

Categories Lettuce Salads

Number Of Ingredients 8

Ingredients

1/4 cup(s) walnuts, toasted, chopped
2 - grapefruit, peeled removing all pith, cut up, reserving juice
2 tablespoon(s) canola oil
2 tablespoon(s) raspberry vinegar
1 1/2 teaspoon(s) grapefruit zest, grated
2 - shallots, thinly sliced
6 cup(s) mixed salad greens
1 ounce(s) gorgonzola cheese, crumbled

Steps:

Whisk together 1 1/2 tsp grapefruit juice, 1 TBS oil, vinegar and zest. Season with salt and pepper; set aside.
Heat remaining oil in skillet over med-low heat. Add shallots and cook 5 minutes, or until soft. Add vinegar mixture; sizzle 10 seconds. Pour over salad greens and toss to coat.
Top with Gorgonzola, grapefruit and toasted walnuts.

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