Shallot and Grapefruit Dressing

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Drizzle this zesty, citrusy dressing over mixed gourmet greens topped with goat cheese and roasted corn. You can squeeze your own grapefruit juice or look for fresh grapefruit juice in the produce section of the grocery store.

Yield: 1 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 51%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 4.2g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 4mg

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup chopped shallots
  • 2 cups fresh grapefruit juice (about 3 grapefruits)
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Preparation

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium-high heat, and cook until reduced to 1 cup (about 6 minutes). Remove from heat; cool.
  2. Place the grapefruit juice mixture, cilantro, sugar, and pepper in a blender; process until smooth. With blender on, slowly add 2 tablespoons oil; process until smooth.
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