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Organic Grapefruit Kumquat Salad with Sherry Vinaigrette
Low Fat Recipe and a tremendous source of iron, fiber, potassium and Vitamins A, C and E.
Ingredients:
1 tablespoon organic shallots, chopped fine
3 tablespoons organic sherry vinegar
1 tablespoon organic Dijon mustard
2 tablespoons organic extra virgin olive oil
1 tablespoon organic honey
1/4 teaspoon organic pepper
4 organic kumquats
1 head organic lettuce
1 bunch organic watercress
2 organic grapefruits, peeled and sectioned
1 organic avocado, peeled and sectioned
Instructions:
Place organic shallots in the sherry vinegar in a mixing bowl. Add organic mustard, organic olive oil and organic honey. Sprinkle in organic pepper. Whisk all together until completely combined. Fill 3/4 of small sauce pan with water and bring to a quick boil. Add kumquats. Bring back to a boil and allow the kumquats to boil for 30 seconds. Drain, pat dry and slice thin. Place watercress, grapefruit sections, avocado sections and kumquat slices into the sherry vinaigrette and toss to cover well. Make a bed of organic lettuce on a plate. Spoon vinaigrette mixture over the lettuce. Serve immediately.
Serving Size: about 1 cup of salad with 1 tablespoon vinaigrette
A great idea for future recipes this. Thank you for sharing it. Have you noticed how so many people appear to be cooking again? I wonder if the lack of funds due to the current climate has something to do with it and we all appear to be cooking again! its great!
Yes, I have noticed more people eating in again. I do feel it’s part of the recessionary environment we are in. The good news is that, in an article I read recently, did you know that, on average, meals eaten out contain 40% more fat than meals eaten at home? So, not only are we saving money, but we should be healthier in the process as well.