Recipe by COOKGIRl
I was given some fresh tart grapefruit by a dear friend and came up with this salad recipe by raiding the frig (and the herb garden). Toasted almonds might be good in this, too...as an afterthought.
Top Review by Vina
I had everything for this salad, but the strawberries (January.... Minnesota....you get the picture), so I just threw in a few clementine sections instead. I also sprinkled the top with just a bit of crumbled Danish blue cheese, just because I had it. Otherwise I made this exactly to recipe and I loved every bite of it. The mint really put the final grace note on it, so DO NOT omit it or be tempted to use dried. I was afraid that the dressing would be too sour, as my grapefruits were very tart, but it was perfect. This gave me a delicious taste of summer during a Minnesota winter....worth its weight in gold! Thanks so much, Cookgirl. I love it!
- 1 large tart yellow grapefruit, peeled, sectioned and cut into small chunks (not sweet)
- 3 cups mixed greens
- 1 cup baby spinach leaves
- 2 scallions, thinly sliced (green and white part)
- 1⁄2 small cucumber, thinly sliced
- 2 tablespoons fresh mint leaves (fresh!)
- 3 tablespoons dried strawberries, cut into pieces or 1⁄4 cup fresh strawberries, sliced
- 1⁄4 cup fresh grapefruit juice
- 2 -3 tablespoons fresh orange juice or 2 -3 tablespoons clementine juice
- 2 tablespoons white wine vinegar or 2 tablespoons champagne vinegar
- salt and pepper, to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sliced almonds, toasted
Directions See How It's Made
- SALAD: Combine the grapefruit, mixed greens, scallions, cucumber, mint and (dried) strawberries in a bowl.
- VINAIGRETTE: Prepare the vinaigrette by whisking together the two juices, vinegar, salt and pepper. Gradually whisk in the olive oil.
- Divide the salad onto two salad plates.
- For best flavor, chill until ready to serve.
- Whisk salad dressing before serving.
- Top with toasted almonds if desired.