I love grapefruit. Tart and tangy and the perfect breakfast for late spring/summer. Grapefruit is an excellent source of vitamin C, vitamin A, folate, potassium, and fiber. I like to eat it plain with a spoon, but it’s also especially excellent with a touch of sugar sprinkled on top, honey, or cut up and put into a fruit salad. YUM!
Here is another delicious way to add some grapefruit to your life:
Try a summer salad!
“A festive, colorful salad with the fresh flavors of summer fruits and sliced BBQ pork dressed with a spicy honey balsamic vinaigrette. A tasty one-dish meal for summer.” – National Pork Board
Ingredients
4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds
salt and black pepper
Honey Balsamic Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil
Directions
- For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
- For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
