• 1serving

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Nutrition Info . . .

VitaminsC, P
MineralsSilicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 Grapefruit sections

  2. 1 Vidalia onion - sliced thin (large)

  3. 1 Romaine lettuce

  4. 1 Pine nuts

  5. Anchovy vinaigrette

Instructions Jump to Ingredients ↑

  1. I'd like to share a recipe that I conjured up last week: Vidalia onion and grapefruit salad. Drain a jar of (refrigerated) grapefruit sections reserving the juice. Thinly slice a large Vidalia onion-set it to marinate in the grapefruit juice for at least an hour in the fridge.

  2. When ready to serve- finely shred a head or two of romaine- arrange on a large plate. Then put the grapefruit sections on top of the lettuce. Drain the onions and strew them on top of the grapefruit. A handful of pine nuts goes on top of this then dress with an anchovy vinaigrette. (I usually use 18-14 tsp of anchovy paste for four servings.

  3. Remember, If you get enough anchovy in it to tell it got anchovy in it , you've got too much!). We really enjoyed this salad. My wife thought it was a Keeper-hope you do too.


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