Grapefruit-Arugula Salad

Grapefruit-Arugula Salad is a gluten free and lacto ovo vegetarian recipe with 4 servings. This side dish has 320 calories, 8g of protein, and 23g of fat per serving. For $2.2 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. If you have ground cumin, juice of lemon, paprika, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. 57 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a solid spoonacular score of 72%. Try Grapefruit, Avocado, and Farro Arugula Salad, Scallops, Grapefruit, Arugulan And Spinach Salad With Champagne, and Arugula & Radicchio Salad With Ruby Grapefruit & Toasted Almonds for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

5 cups baby arugula

2 heads Belgian endive, cut into large pieces

Freshly ground black pepper

Pinch of cayenne pepper

2 stalks celery, thinly sliced

1 small bunch chives, cut into 1/2-inch pieces

2 pink grapefruits

1 teaspoon ground cumin

1 tablespoon honey

Juice of 1/2 lemon

Kosher salt

2 teaspoons packed light brown sugar

1/2 teaspoon paprika

1/3 cup plain Greek yogurt

2 teaspoons rice vinegar (not seasoned)

1 tablespoon unsalted butter, melted

1 cup walnuts

Equipment:

baking paper

baking sheet

oven

bowl

whisk

knife

Cooking instruction summary:

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Combine the walnuts, melted butter, brown sugar, cumin, paprika, cayenne and 1/4 teaspoon salt in a medium bowl; toss, then spread the nuts on the prepared baking sheet. Bake until the nuts are golden brown, about 10 minutes. Stir, then set aside to cool. Meanwhile, make the dressing: Whisk the yogurt, lemon juice, honey, rice vinegar and a pinch each of salt and black pepper in a small bowl; set aside. Trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith. Cut between the membranes to release the segments into a large bowl. Add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit. Add the yogurt dressing, season with salt and pepper and toss. Photograph by Christina Holmes

 

Step by step:


1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

2. Combine the walnuts, melted butter, brown sugar, cumin, paprika, cayenne and 1/4 teaspoon salt in a medium bowl; toss, then spread the nuts on the prepared baking sheet.

3. Bake until the nuts are golden brown, about 10 minutes. Stir, then set aside to cool.


Meanwhile, make the dressing

1. Whisk the yogurt, lemon juice, honey, rice vinegar and a pinch each of salt and black pepper in a small bowl; set aside.

2. Trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith.

3. Cut between the membranes to release the segments into a large bowl.

4. Add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit.

5. Add the yogurt dressing, season with salt and pepper and toss.

6. Photograph by Christina Holmes


Nutrition Information:

Quickview
344k Calories
9g Protein
22g Total Fat
32g Carbs
27% Health Score
Limit These
Calories
344k
17%

Fat
22g
35%

  Saturated Fat
3g
23%

Carbohydrates
32g
11%

  Sugar
20g
23%

Cholesterol
8mg
3%

Sodium
228mg
10%

Get Enough Of These
Protein
9g
18%

Vitamin C
142mg
173%

Vitamin A
4772IU
95%

Manganese
1mg
64%

Vitamin K
40µg
38%

Folate
124µg
31%

Fiber
7g
29%

Copper
0.57mg
29%

Vitamin B6
0.51mg
25%

Magnesium
88mg
22%

Potassium
710mg
20%

Phosphorus
196mg
20%

Vitamin B1
0.24mg
16%

Vitamin B2
0.24mg
14%

Calcium
142mg
14%

Vitamin E
1mg
13%

Iron
2mg
12%

Vitamin B5
1mg
10%

Zinc
1mg
10%

Vitamin B3
1mg
8%

Selenium
3µg
5%

Vitamin B12
0.13µg
2%

covered percent of daily need
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Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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