Grapefruit and Arugula Salad

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 147, total fat 5 G., saturated fats 3 G., proteins 4 G., carbohydrates 24 G., fiber 4 G., cholesterol 11 mg, sodium 529 mg, sugar 17 G.

Juicy grapefruit, zesty arugula, and savory walnuts in a light yogurt dressing make for an elegant salad perfect for a special occasion. Be sure to carefully remove the membranes from the grapefruit to avoid any excess bitterness from spoiling the experience.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup walnuts
1 tbsp unsalted butter, melted
2 tsp light brown sugar
1 tsp ground cumin
0.5 tsp paprika
A pinch of cayenne pepper
1/3 cup plain Greek yogurt
Juice of half a lemon
1 tbsp. honey
2 tsp rice vinegar (no salt or sugar)
2 pink grapefruits
2 stalks celery, thinly sliced
2 heads Belgian endive, cut into large chunks
5 cups fine arugula
1 small bunch chives, cut into 1cm pieces.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grapefruit, arugula, celery, endive salad, rice vinegar, lemon juice, honey, ground cayenne pepper, paprika, cumin, walnuts

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Combine walnuts, melted butter, brown sugar, cumin, paprika, cayenne pepper, and 1/4 teaspoon salt in a medium bowl; stir well, then spread the walnuts on the prepared baking sheet. Bake until golden brown, about 10 minutes. Stir and set aside to cool.
Meanwhile, prepare the dressing: In a small bowl, combine the yogurt, lemon juice, honey, rice vinegar, and a pinch each of salt and black pepper; set aside.

Trim the tops and bottoms of the grapefruits, then remove the rind and white pith. Cut through the membranes and release the segments, discarding them in a large bowl.
Add spiced walnuts, celery, endive, arugula, and green onions to the bowl with the grapefruit. Add the yogurt dressing, season with salt and pepper, and toss to combine.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick snacks / Summer dishes / Salads / Leafy salads / Food Network - recipes