Name: Citrus (Grapefruit) Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 14 oz, 10-12 serving(s)
Ingredients: 1/2 cup white wine vinegar; 1/2 cup ruby red grapefruit juice (it may be a blend, and that's OK); 1/2 shallot, minced (may sub 1 tsp dried minced onion); 1/2 teaspoon Dijon mustard; 1 teaspoon sugar; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 cup olive oil

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Recipe by januarybride

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Citrus (Grapefruit) Vinaigrette created by magpie diner

Super easy and super tasty! Revised from a recipe from the Old Orchard Juice website. Note that I used about half the oil and I used canola instead of olive so that the grapefruit flavors could shine through, but that was just personal preference.

Ready In:: 5mins
Serves:
Yields:
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ingredients

¹⁄₂ cup white wine vinegar
¹⁄₂ cup ruby red grapefruit juice (it may be a blend, and that's OK)
¹⁄₂ shallot, minced (may sub 1 tsp dried minced onion)
¹⁄₂ teaspoon Dijon mustard
1 teaspoon sugar
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon pepper
1 cup olive oil

directions

Combine first 7 ingredients in a medium sized mixing bowl.
Slowly whisk in olive oil to produce an emulsification.
Serve with grapefruit sections and avocado slices with fresh spring mix.

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RECIPE MADE WITH LOVE BY

@januarybride

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@januarybride

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"Super easy and super tasty! Revised from a recipe from the Old Orchard Juice website. Note that I used about half the oil and I used canola instead of olive so that the grapefruit flavors could shine through, but that was just personal preference."

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review by Chef Kate

4/30/2011

I enjoyed this dressing very much and did not find it to call for too much oil. I used fresh squeezed red grapefruit, some really nice chardonnay vinegar, extra virgin olive oil and the rest as called for in the recipe. It makes quite a bit but keeps well in a jar in the fridge. I had it on a vegetable salad haricots, potato, chick peas, onions, cherry tomatoes) early in the week, and on a salad of grapefruit, avocado and red onion and greens today, and it was delicious on both.

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photo by magpie diner

4/14/2011

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review by magpie diner

4/14/2011

Tasty dressing...like you JB, I used less oil than what was called for (maybe 1/2 a cup), then I added a clove of garlic. This makes quite a bit, and as it's a thin dressing a little goes a long way. Nice to have this ready to go in the fridge for salads for the rest of the week. Next time I make this I'll hopefully have fresh grapefruits on hand as I'm sure that would make this really great. Made for Veg*n Swap April 2011.

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photo by januarybride

6/14/2010

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creation by januarybride

6/2/2010

Super easy and super tasty! Revised from a recipe from the Old Orchard Juice website. Note that I used about half the oil and I used canola instead of olive so that the grapefruit flavors could shine through, but that was just personal preference.