Tossed Greens With Grapefruit Vinaigrette Recipes

TOSSED GREENS WITH GRAPEFRUIT VINAIGRETTE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.

GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad.

THREE GREENS AND FRUIT WITH VINAIGRETTE

Steps:

• In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
• In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
• In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

GRAPEFRUIT VINAIGRETTE

Steps:

• Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.

WINTER GREENS WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Whisk grapefruit juice and vinegar in large bowl. Whisk in oil. Season vinaigrette to taste with salt and pepper. Add arugula and frisée. Toss greens to coat with vinaigrette. Serve immediately.

SAUTEED LEAFY GREENS WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Warm 6 tbls. oil and dried rosemary in a small pan on low heat until rosemary just begins to drift. Don't boil. Remove from heat.
• In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt and pepper; pulse for about 30 seconds. Run on high continuously while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. Refrigerate in a tightly covered jar if not using right away.
• Heat the remaining 1 teaspoons oil in a large pan over medium heat. Add the remaining chopped garlic and saute until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
• Add 1/2 cup vinaigrette to the greens and saute on mediumlow heat until the vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add the sliced figs and saute 1 minute more. Enjoy!

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

GEORGE'S OF TYBEE MIXED GREENS TOSSED IN HONEY VINAIGRETTE

Steps:

• In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. (If necessary, stop blender and scrape down sides.) In a salad bowl, combine greens, mango, goat cheese, and cranberries. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper.

GRAPEFRUIT VINAIGRETTE WITH GREENS OR BROCCOLI

Steps:

• Squeeze 1/2 of the grapefruit. Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat. Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar, and the oils.
• Cut away the peel and pith from the remaining grapefruit half. Cut the sections away from the membranes that divide them and chop fine. Stir into the vinaigrette.
• Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.

LEMON VINAIGRETTE ON GREENS

Steps:

• In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Place romaine in a salad bowl. Drizzle with the dressing; toss to coat.

GREENS WITH ORANGE VINAIGRETTE AND TOASTED SESAME SEEDS

Steps:

• In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan until they are fragrant, 2 to 3 minutes, and set aside to cool.
• Repeat step 1 with the cumin seeds, and then grind the cumin seeds in a clean spice grinder or with a mortar and pestle until fine.
• In a medium bowl, whisk together the orange juice, red-wine vinegar, salt, and sugar. Gradually whisk in the olive oil, adding in a fine stream, until emulsified. Whisk in the ground cumin, and season with pepper to taste. Drizzle the dressing over salad, and sprinkle toasted sesame seeds over the top.

SALAD GREENS WITH GRAPEFRUIT AND GOAT CHEESE

Steps:

• Whisk together the vinegar, honey, salt, pepper and olive oil. Set aside.
• Toss the greens with the grapefruit, cheese and red onion. Pour on the vinaigrette and toss to coat evenly. Serve immediately.