Grapefruit Salad W/warm Shallot Vinaigrette Recipe

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Grapefruit Salad w/Warm Shallot Vinaigrette

Cathy Gillespie


When I took care of Robert, if I gave him a grapefruit in the morning with his breakfast -- he would throw his arms in the air and say "I'm a king!!" I had never seen anyone love grapefruit as much as he did! (He was on dialysis, so we couldn't give him grapefruit all the time.)

He's been gone for years now, but I still search for grapefruit recipes and think of him every time!! And I hear him saying, "I'm a KING!"

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Stove Top


1/4 c
walnuts, toasted, chopped
grapefruit, peeled removing all pith, cut up, reserving juice
2 Tbsp
canola oil
2 Tbsp
raspberry vinegar
1 1/2 tsp
grapefruit zest, grated
shallots, thinly sliced
6 c
mixed salad greens
1 oz
gorgonzola cheese, crumbled

Directions Step-By-Step

Whisk together 1 1/2 tsp grapefruit juice, 1 TBS oil, vinegar and zest. Season with salt and pepper; set aside.
Heat remaining oil in skillet over med-low heat. Add shallots and cook 5 minutes, or until soft. Add vinegar mixture; sizzle 10 seconds. Pour over salad greens and toss to coat.
Top with Gorgonzola, grapefruit and toasted walnuts.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Gluten-Free
Other Tag: Quick & Easy