This refreshing grapefruit-mint vinaigrette captures the essence of spring in every drop. Ruby-red grapefruit juice adds a bright citrus tang, while fresh mint lends a cool, herbal lift that perfectly complements tender greens. Light yet flavorful, it’s an elegant way to bring sunshine to your salads or to brighten seasonal dishes.
INGREDIENTS:
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed ruby-red grapefruit juice
2 tablespoons white wine vinegar
2 tablespoons finely chopped fresh mint
1 teaspoon sugar
1 teaspoon coarse salt
METHOD:
Place all ingredients in a jar with a tight-fitting lid and shake vigorously.
Let stand for 10 minutes before using.
Store the remaining dressing in refrigerator.
SUGGESTED USES:
- Drizzle over baby spinach, arugula, or mesclun with sliced avocado, radish, and toasted almonds. Toss with mixed greens, grapefruit or orange segments, and crumbled goat cheese for a colorful, zesty dish.
- Spoon over freshly grilled shrimp or salmon for a bright, tangy finish.
- Toss with roasted carrots, beets, or fennel to balance earthy flavors with citrus freshness.
- Add a splash to a mix of strawberries, melon, or pineapple for a refreshing, lightly sweet accent.
YIELD: 1 cup
