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Categories: Appetizers, Salads

Red grapefruit, jicama and pea sprout salad

Hanging around on trees all about California: grapefruits -- heavy with juice, tartly sweet, beguilingly perfumed. Round and yellow as happy faces or suns, they seem to ripen just as the general populace sinks into its annual round of post-holiday ... Read more

Total time: 30 minutes | Serves 4
Note: From Mary Ellen Rae. Sectioning the grapefruit to make the salad also yields one-fourth cup grapefruit juice for use when making the dressing. Fresh pea sprouts can be found in Asian markets.

Salad

  • 1 large red or Oro Blanco grapefruit
  • 1/2 pound jicama
  • 1 cup fresh pea sprouts
  • 2 cups snow peas, ends trimmed and thinly sliced on the diagonal
  • 1/4 cup thinly sliced green onions, green part only

Step 1Cut both ends off the grapefruit. Cut away the peel and pith, holding the grapefruit over a bowl to collect the juice. Using the knife or your hands, section the fruit and remove the membranes. Cut each grapefruit section into 3 pieces. Place the fruit in a large bowl.

Step 2The collected juice should measure about one-fourth cup. Set the juice aside to use in the red grapefruit vinaigrette.

Step 3Peel the jicama. Using a mandolin or sharp knife, cut it into julienne strips and add the jicama strips to the bowl with the grapefruit. Add the pea sprouts, sliced snow peas and green onions and gently toss to combine.

Step 4To serve, drizzle the salad with red grapefruit vinaigrette.

Red grapefruit vinaigrette

  • 1/4 cup freshly squeezed grapefruit juice
  • 1 teaspoon honey
  • 1 tablespoon chopped fresh tarragon
  • 1 1/2 teaspoons chopped fresh mint
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons minced shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup canola oil

Step 1Combine the grapefruit juice, honey, tarragon, mint, mustard, shallot, salt and pepper in a bowl and whisk to emulsify. Continue to whisk while slowly adding the oil.

Step 2Drizzle the vinaigrette over the salad, a few tablespoons at a time, until lightly coated. Save the remaining dressing (makes two-thirds cup) for another use.

Each serving:
230 calories; 4 grams protein; 24 grams carbohydrates; 5 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 69 mg. sodium.
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