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).jpg)
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:
covered percent of daily need
