GINGER GRAPEFRUIT SALAD
Ruby red grapefruit, green leaf lettuce and sweet onion rings tossed with a ginger, garlic maple mustard dressing!
1/4 c. extra virgin olive oil
2-1/2 T. white vinegar
1 T. soy sauce
2 garlic cloves, peeled and finely chopped
2 t. peeled grated ginger
1 T. real maple syrup (Grade A)
1 t. prepared yellow mustard
salt and pepper
1 lg. head green leaf lettuce, washed, crisped and torn into bite-size pieces
2 lg. ruby red grapefruits, cut into 3/4 inch cubes
1 handful peeled, thinly sliced sweet onion rings
In small mixing bowl combine oil and vinegar. Stir with fork till thickened. Add soy sauce and stir again. Now take the garlic and the ginger and mash them together on a plate. Add to the dressing, along with the maple syrup and mustard. Stir well, then salt and pepper to taste.
Place greens in a large bowl. Top with grapefruit and onion, then drizzle dressing over all. Toss gently till coated, then spoon onto salad plates and serve at once.
Notes: The mashing of the garlic and ginger creates a more uniform fusing of the flavors when mixed into the dressing.
To cube grapefruit: Cut each grapefruit in half around the equator (midway between the nub and navel). Put each half face down on a board. Slice each half into 4 slices. Remove peel from each piece by running a sharp knife between the peel and the fruit; lift out fruit and discard peel. Cut each segment into 3/4 inch cubes for this recipe. Trim away any hard pieces of white membrane.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.