Winter Greens With Grapefruit Vinaigrette Recipes

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TOSSED GREENS WITH GRAPEFRUIT VINAIGRETTE



Tossed Greens with Grapefruit Vinaigrette image

Win raves with this fun, colorful winter salad!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 6

Number Of Ingredients 11

3 tablespoons olive or vegetable oil
2 tablespoons grapefruit juice, from sectioned grapefruits
2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 head leaf lettuce, torn into bite-size pieces
1 head escarole, torn into bite-size pieces
1 small head radicchio, thinly sliced
3/4 cup sliced red onion
2 pink grapefruits, peeled, cut into sections
1/2 cup pomegranate seeds, if desired

Steps:

  • In tightly covered container, shake all vinaigrette ingredients until well blended.
  • In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg

WINTER GREENS WITH GRAPEFRUIT VINAIGRETTE



Winter Greens with Grapefruit Vinaigrette image

Categories     Salad     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Grapefruit     Arugula     Healthy     Vegan     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

2 tablespoons freshly squeezed grapefruit juice
1 tablespoon white wine vinegar
1/4 cup olive oil (preferably extra-virgin)
4 cups fresh arugula
4 cups bite-size pieces of frisée or chicory

Steps:

  • Whisk grapefruit juice and vinegar in large bowl. Whisk in oil. Season vinaigrette to taste with salt and pepper. Add arugula and frisée. Toss greens to coat with vinaigrette. Serve immediately.

GRAPEFRUIT VINAIGRETTE WITH GREENS OR BROCCOLI



Grapefruit Vinaigrette With Greens or Broccoli image

I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen's "The New Spanish Table" and have adapted it. I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, condiments, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 7

1 pink grapefruit
1 teaspoon mild honey or agave syrup
Pinch of salt
1 tablespoon plus 1 teaspoon sherry vinegar or cider vinegar
2 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
1 bunch broccoli, broken into florets, stems peeled and chopped

Steps:

  • Squeeze 1/2 of the grapefruit. Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat. Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar, and the oils.
  • Cut away the peel and pith from the remaining grapefruit half. Cut the sections away from the membranes that divide them and chop fine. Stir into the vinaigrette.
  • Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 123 milligrams, Sugar 8 grams

SAUTEED LEAFY GREENS WITH GRAPEFRUIT VINAIGRETTE



Sauteed Leafy Greens With Grapefruit Vinaigrette image

Yummy greens, with a citrus spiked dressing and topped with sliced warm figs! Are you with me? Mmmmmm....mmmmmmm Adapted from Deliciuos Living magazine.

Provided by Sharon123

Categories     Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons walnut oil or 6 tablespoons extra virgin olive oil, plus
1 teaspoon walnut oil or 1 teaspoon extra virgin olive oil
1/2 teaspoon dried rosemary
1 tablespoon pure maple syrup
1 medium grapefruit (to make 1/2 cup fresh juice)
2 teaspoons grapefruit peel, finely grated
3 tablespoons fresh lemon juice
2 large garlic cloves, chopped (divided)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 bunch kale (abuot 10 oz.) or 1 bunch collard greens, washed, cut into ribbons (abuot 10 oz.)
1/3 cup dried fig, thinly sliced

Steps:

  • Warm 6 tbls. oil and dried rosemary in a small pan on low heat until rosemary just begins to drift. Don't boil. Remove from heat.
  • In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt and pepper; pulse for about 30 seconds. Run on high continuously while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. Refrigerate in a tightly covered jar if not using right away.
  • Heat the remaining 1 teaspoons oil in a large pan over medium heat. Add the remaining chopped garlic and saute until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
  • Add 1/2 cup vinaigrette to the greens and saute on mediumlow heat until the vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add the sliced figs and saute 1 minute more. Enjoy!

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