Grapefruit Mint And Arugula Salad Recipes

GRAPEFRUIT-MINT SALAD

Steps:

• Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
• Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.

GRAPEFRUIT-ARUGULA SALAD

Steps:

• 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.

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Segment the grapefruits: Slice off the top and bottom of each grapefruit, stand the fruit on a cut side and slice away the peel, pith and a sliver of flesh. Working over a bowl and holding the fruit in one hand, run a paring knife between each segment and the membrane to free the segments. Collect the segments in a bowl. Squeeze the membranes over the bowl to remove as much juice as possible, then discard the membranes. Set a strainer over a large liquid measuring cup and dump the segments into the strainer. Reserve 1 cup juice.
• Whisk the honey and mint into the reserved grapefruit juice. Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with the dressing.

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
• Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.