Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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.
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
Directions[]
- 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.
- Place grapefruit mixture, cilantro, sugar, and pepper in a blender; process until smooth.
- With blender on, slowly add 2 tablespoons oil; process until smooth.
Yield: 1 cup (serving size: 1 tablespoon)