I did it again! I
totally gorged myself this past week with Cadbury chocolate eggs, be they
Easter Cream Eggs, Caramel Eggs, or those addictive little poppable Mini Eggs…Yes
I ate them all…I do it every year, and every year I tell myself that I won’t
buy them again next year, and then every year I buy them all over again! It’s a sickness really!
To balance out all that chocolate eating I like to eat
something light, refreshing like this Grapefruit and Snow Pea Salad.
See what I did there? I can totally make it seem rational to eat a
ton of chocolate…told ya it was a sickness!
Any hoo…Grapefruit and Snow Pea Salad is a great balance of
sweet and tart, and because it’s pretty low in fat you can eat a giant bowl of Cadbury
Chocolate Eggs…errr…I mean salad, without a bit of remorse.
Here’s what you do.
Start by pouring 1/2 cup of boiling water over 1/4 cup of bulgur wheat. |
I prefer to supreme my citrus so that there is none of the pith, only lovely fruit; to do this, cut away the peel and pith... |
...And then use a sharp paring knife to cut down each side of the membrane, releasing the sections of fleshy fruit. |
The grapefruit supremes are in the bowl, and the membrane remains, go ahead and squeeze the juice from it (the membrane) before discarding it. |
Pour the pretty pink juice into a measuring cup. |
If you don't want to cut the grapefruit into supremes, you
may just peel and slice the grapefruit into rounds; in that case, you will need
an extra grapefruit just to juice for the dressing.
To go in the salad are the grapefruit supremes, red bell pepper, snow peas and radishes (please ignore the shallots in the corner, they were for something else). |
Now that the bulgur wheat has absorbed the water, season it with a tablespoon of the dressing, as well as some salt & pepper. |
I like to toss the greens (I used baby kale) with the bulgur wheat... |
Sear the shrimp in a hot skillet in just a touch of oil. |
Place the shrimp on top of the salad.
Grapefruit and Snow Pea Salad is light and refreshing and
perfect to serve for brunch, lunch or a light dinner!
|
GRAPEFRUIT AND SNOW PEA SALAD
Serves 4
FOR THE SALAD
FOR THE SALAD
¼ cup Bulgur wheat
½ cup Boiling water
8 cups Sturdy salad greens such
as baby kale, Super greens, or spinach
2 Ruby
red Grapefruits cut into Supremes
2 cups Snow peas, ends trimmed
1 Red bell pepper,
sliced
4 Radishes, sliced
¼ cup Sesame sticks, like
from Asian snack mix (I like the honey flavored)
FOR THE DRESSING
FOR THE DRESSING
2 Tbsp. Shallots, minced
1 tsp. Dijon mustard
1 - 3 tsp. Honey
1/3 cup Freshly squeezed ruby red
grapefruit juice
1/3 cup Grape seed or canola
oil
Salt
and pepper to taste
1. Put the bulgur
wheat into a small bowl, pour the boiling water over it, cover the bowl in
plastic wrap and allow it to sit while the remainder of the salad is being
prepared. (5 to 10 minutes)
2. Make the dressing by
adding to a jar, the shallots, Dijon mustard, 1 tsp. of honey, grapefruit juice, and oil,
along with a pinch of salt and pepper. Put
the lid on and shake well. Give it a taste; depending upon the sweetness of the grapefruit, you may need to add more honey.
3. Remove the plastic
wrap from the bowl of bulgur wheat, if there is any water remaining, drain it
off. Stir about a tablespoon of the
dressing as well a pinch of salt and pepper into the bulgur wheat.
4. In a large bowl
toss together the salad greens, bulgur wheat, grapefruit Supremes (or sections), snow peas,
bell pepper, radishes, and sesame sticks.
Serve the dressing on the side.
Notes: *I cut the grapefruit over a bowl, into Supremes so that all of the juice is caught in the bowl, and then squeeze the remaining juices in the membrane using my hand. One grapefruit will yield about 1/3 cup of juice using this method.
**If you don't want to cut the grapefruit into supremes, you may just peel and slice the grapefruit into rounds; in that case, you will need an extra grapefruit just to juice for the dressing.
**If you don't want to cut the grapefruit into supremes, you may just peel and slice the grapefruit into rounds; in that case, you will need an extra grapefruit just to juice for the dressing.
**This salad is
also great served with seared shrimp or scallops, with grilled chicken or pork
tenderloin. You could make double the amount of dressing and use half of it as a marinade.
You may also like:
You may also like:
Apricot & Almond Quinoa Salad |
Buttermilk Ranch Dressing plus Dill Croutons |
Lighten Up Shrimp Scampi Pasta |
Tropical Green Salad with Honey Lime Vinaigrette |