Saturday, September 28, 2013

Pink Grapefruit Salad Dressing - Pink Saturday

Grapefruit is a common ingredient in my winter kitchen. Bob and I drink grapefruit juice the way some folks drink soda, so I always have a supply of it available. We also love the fruit and serve it fresh out of hand for snacking and winter salads. While I've had no medical training, my own experience has convinced me that grapefruit helps prevent water retention. That belief, justified or not, has cemented my loyalty to the tart citrus and keeps it on my favorite's list. Several years ago I was asked to make a salad for a bridal luncheon. Having said yes, I wanted the salad to be especially beautiful and add color and flavor to an otherwise creamy meal. I made composed citrus salads for each of the tables. My plan was to have the salads tossed at the tables just before they were to be served. I wanted the salad dressing used to toss the salads to be as beautiful as the salads themselves. I think we did O.K. The salad dressing I'm featuring today is the one I developed for that bridal luncheon and I think you'll enjoy its brightness. I know you'll love its color. Here's the recipe.

Pink Grapefruit Salad Dressing...from the kitchen of One Perfect Bite


1/3 cup ruby red grapefruit juice

2 tablespoon white wine vinegar

1/2 cup canola oil

1/2 teaspoon grated lemon zest

1 teaspoon grated orange zest

1/2 teaspoon Dijon mustard

1/4 teaspoon Kosher salt

1/8 teaspoon pepper

1 teaspoon lightly colored honey or honey to taste


Combine juice, vinegar, oil, orange and lemon zest, mustard, salt, pepper and honey in bowl of a food processor. Pulse to combine. Pour into a cruet and chill well before serving. Yield: 1 cup.

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This post is being linked to:

Pink Saturday, sponsored by Beverly at How Sweet the Sound.

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