Grapefruit And Papaya Salad With Citrus Vinaigrett... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lovely sweet & sour flavor to this salad. Goes well with an otherwise heavy meal, or makes an ideal stand-alone summer entree. Found with Angel Food Ministries. Ingredients:
1 t orange zest |
3/4 c frozen orange juice concentrate (thawed) |
1/4 c red wine vinegar |
1/4 c olive oil |
1/4 c water |
1/4 t pepper |
1 1/2 t poppy seed |
1 papaya |
2 ruby red grapefruit |
1 head belgian endive |
romaine lettuce or spinach leaves |
1/3 - 1/2 c coarsely-chopped walnuts |
Directions:
1. Seed, peel, and slice papaya lengthwise. Peel, section and seed the grapefruit. Slice the Belgian endive crosswise into 8 pieces.
2. Line 4 salad plates with the Romaine lettuce leaves (or spinach leaves, if preferred). Arrange the papaya slices, grapefruit sections, and sliced endive atop the lettuce leaves. Sprinkle with the walnuts. Pour citrus vinaigrette dressing (see below) over each salad. Garnish with Belgian endive leaves, if desired.
3. CITRUS VINAIGRETTE DRESSING: In a leak-proof container, combine frozen orange juice concentrate (thawed), red wine vinegar, olive oil, water, orange zest, poppy seed and pepper. Shake well to mix. Chill fo up to one week. Before using, let stand at room temperature about 15 minutes, then shake well.
4. Makes 1 1/2 c dressing.
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