A Mix of Healthy Lettuces with Ruby Grapefruit Segments Lacquered with a Zesty Citrus Vinaigrette

As you know, I love the flavor and tang of Citrus Fruits!

This simple composed salad takes just minutes to prepare.

Start by whisking the Ginger-Grapefruit Vinaigrette – I like using Red Ruby Grapefruit Juice for its punch of crimson color.
Add all ingredients except oil; drizzle in oil slowly until emulsified.

An easy way to get all the juice from a Grapefruit:

Add 1/2 large grapefruit in a ceramic or glass bowl. Microwave for one minute. When cool enough to handle, squeeze the softened half grapefruit
over a bowl with a fine sieve. I like to add some pulp.

Toss with salad ingredients adding grapefruit segments on top.

Enjoy!
Karen

Composed Grapefruit Salad with Ginger-Grapefruit Dressing

A mix of healthy lettuces with ruby grapefruit segments lacquered with a zesty citrus vinaigrette

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Author: Karen Sheer a zest for life

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Ingredients

For the Vinaigrette

• 1 1/2 teaspoons fresh ginger grated fine
• 1 teaspoon fresh garlic peeled, grated fine or minced
• 2 tablespoons red ruby fresh grapefruit juice with some pulp
• 1 tablespoon red wine vinegar
• 1/4 teaspoon sea salt I use Himalayan pink
• 1/2 teaspoon pure cane sugar
• 1/3 cup neutral oil such as expeller pressed safflower oil

For the Salad:

• 8 whole grapefruit segments* red ruby
• 2 1/2 cups arugula leaves
• 2 1/2 cups romaine lettuce thinly cut
• 1/4 cup radicchio thinly sliced
• 1/4 cup purple sprouts I used Rainbow Microgreen Mix 
• 1 tablespoon fresh mint leaves optional

Instructions

• Make the grapefruit "supremes" segments (see below.)

Make the Ginger-Grapefruit Vinaigrette:

• In a 2 cup glass bowl add ginger, garlic, grapefruit juice (with some pulp), vinegar, sea salt and sugar. Mix well with a wire whisk. Let stand 5 minutes.

  Add the oil to a measuring cup - Drizzle into the bowl SLOWLY to emulsify.

  Store in a clean glass container in the refrigerator for up to 2 weeks.

Prepare the Salad:

• To a large or individual bowls add the arugula, romaine, sprouts and mint (if using.) Top with grapefruit segments - whole or cut in half.

  Drizzle the Vinaigrette over and serve!

  If using over Pistachio-Crusted Branzino - add the salad on top just before serving.

Notes

To Supreme a Grapefruit:
 Hold a large red ruby grapefruit and remove the peel with a small sharp knife or serrated knife. Now remove all the white pith, exposed the fruit. Cut on each side of the dividing membrane to release a segment - add to a plate. Continue until you have all the segments (an average grapefruit will have about 11 segments.) Take the leftover membranes and squeeze over a bowl - can use this juice in the recipe.) 

See accompanied recipe: Pistachio Crusted Branzino with Grapefruit Salad

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: First Course & Sides, Salad

CUISINE: American

KEYWORDS: ginger vinaigrette, ginger-grapefruit vinaigrette, grapefruit salad

Nutrition Facts

Composed Grapefruit Salad with Ginger-Grapefruit Dressing

Amount per Serving

Calories

178

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

14

g

Sodium

 

152

mg

7

%

Potassium

 

134

mg

4

%

Carbohydrates

 

3

g

1

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

1

g

2

%

Vitamin A

 

2365

IU

47

%

Vitamin C

 

6

mg

7

%

Calcium

 

31

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.