Grapefruit Salad with Warm Shallot Vinaigrette

Grapefruit Salad with Warm Shallot Vinaigrette is a gluten free and lacto ovo vegetarian recipe with 4 servings. One serving contains 197 calories, 4g of protein, and 14g of fat. For $1.83 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 28 people have made this recipe and would make it again. A couple people really liked this side dish. If you have mixed salad greens, gorgonzola cheese, grapefruit, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Users who liked this recipe also liked Watercress & Sugar Snap Salad With Warm Sesame-shallot Vinaigrette, Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette, and Frisée With Warm Shallot Vinaigrette.

Servings: 4

 

Ingredients:

2 Tbs. canola oil, divided

1 oz. reduced-fat Gorgonzola cheese, crumbled (¼ cup)

2 grapefruit, supremed (see below), juice reserved

1½ tsp. grated grapefruit zest

6 oz. mixed salad greens (6 cups)

2 Tbs. raspberry vinegar

2 small shallots, thinly sliced (1/3 cup)

¼ cup walnuts (1 oz.)

Equipment:

baking sheet

oven

whisk

frying pan

knife

bowl

Cooking instruction summary:

1. Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes, or until brown and fragrant. Cool, and chop.2. Whisk together 11/2 tsp. grapefruit juice, 1 Tbs. oil, vinegar, and zest. Season with salt and pepper, if desired. Set aside.3. Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add shallots, and cook 5 minutes, or until soft. Add vinegar mixture, and sizzle 10 seconds. Pour over greens, and toss to coat. Top with Gorgonzola, grapefruit, and toasted walnuts.One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here’s how to do it:How to Supreme a Grapefruit1. Trim ends all the way to juicy flesh.2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.4. Set supremes aside, and squeeze membrane “skeleton” over bowl to release any remaining juice.

 

Step by step:


1. Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes, or until brown and fragrant. Cool, and chop.

2. Whisk together 11/2 tsp. grapefruit juice, 1 Tbs. oil, vinegar, and zest. Season with salt and pepper, if desired. Set aside.

3. Heat remaining 1 Tbs. oil in skillet over medium-low heat.

4. Add shallots, and cook 5 minutes, or until soft.

5. Add vinegar mixture, and sizzle 10 seconds.

6. Pour over greens, and toss to coat. Top with Gorgonzola, grapefruit, and toasted walnuts.One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here’s how to do it:How to Supreme a Grapefruit

7. Trim ends all the way to juicy flesh.

8. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)

9. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.

10. Set supremes aside, and squeeze membrane “skeleton” over bowl to release any remaining juice.


Nutrition Information:

Quickview
212k Calories
4g Protein
13g Total Fat
20g Carbs
6% Health Score
Limit These
Calories
212k
11%

Fat
13g
21%

  Saturated Fat
2g
14%

Carbohydrates
20g
7%

  Sugar
10g
12%

Cholesterol
5mg
2%

Sodium
117mg
5%

Get Enough Of These
Protein
4g
10%

Vitamin C
56mg
68%

Vitamin A
2210IU
44%

Manganese
0.44mg
22%

Folate
55µg
14%

Fiber
3g
13%

Vitamin B6
0.23mg
12%

Potassium
397mg
11%

Phosphorus
110mg
11%

Copper
0.2mg
10%

Vitamin E
1mg
10%

Calcium
89mg
9%

Magnesium
35mg
9%

Vitamin B1
0.11mg
7%

Vitamin B2
0.11mg
7%

Vitamin B5
0.63mg
6%

Iron
0.97mg
5%

Vitamin K
5µg
5%

Zinc
0.71mg
5%

Vitamin B3
0.79mg
4%

Selenium
1µg
3%

Vitamin B12
0.09µg
1%

covered percent of daily need
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