I found the tastiest new vinaigrette to share with you. Cooking for my blog has added a few more pounds I really did not need. A few photographs made me rethink what I am serving up. I decided to put my cooking skills to good use and mix up some healthier and lighter meals. You might notice a few more light recipes than usual. Hopefully you won’t mind. Summer is coming after all.
The mix of arugula, grapefruit and fennel is crisp and packed with flavor. The vinaigrette is sweet, tart and very smooth. It is a great pairing with the arugula. If you don’t like arugula, substitute mixed baby greens.
Arugula, Grapefruit and Fennel Salad
adapted from Cooking Light
4 pink grapefruit
12 cups arugula
2 cups coarsely chopped fennel bulb (about 2 bulbs)
1 cup vertically sliced red onion
Sweet Pink-Grapefruit Vinaigrette
Peel and section the grapefruit over a bowl, and squeeze membranes to extract juice. Set 3 cups sections aside, and reserve 1/4 cup juice for vinaigrette. Discard membranes.
Combine grapefruit sections, salad greens, chopped fennel, and sliced onion in a large bowl. Drizzle salad with the vinaigrette, and toss gently to coat. Serve immediately.
Sweet Pink Grapefruit Vinaigrette
1/2 cup seasoned rice vinegar
1/4 cup reserved grapefruit juice
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1 teaspoon fennel seeds, crushed
1/4 teaspoon salt
Combine all ingredients in a small bowl; stir well with a whisk.
It’s not too late to enter in the Barbeque Giveaway!