Grapefruit Mint Salad Food

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Segment the grapefruits: Slice off the top and bottom of each grapefruit, stand the fruit on a cut side and slice away the peel, pith and a sliver of flesh. Working over a bowl and holding the fruit in one hand, run a paring knife between each segment and the membrane to free the segments. Collect the segments in a bowl. Squeeze the membranes over the bowl to remove as much juice as possible, then discard the membranes. Set a strainer over a large liquid measuring cup and dump the segments into the strainer. Reserve 1 cup juice.
• Whisk the honey and mint into the reserved grapefruit juice. Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with the dressing.

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
• Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.

RED GRAPEFRUIT FETA AND MINT SALAD

Steps:

• Using a small sharp knife, remove the skin from the grapefruit and the grapefruit segments- cutting closed to either side of the white membrane. Discard the membrane.
• Place grapefruit, cucumber, red onion, feta, olives and mint in a bowl and toss with balsamic vinegar.
• Divide among serving plates.

GRAPEFRUIT MINT AND ARUGULA SALAD

Steps:

• In a serving bowl, toss arugula, grapefruit, mint, olive oil and agave nectar until well combined.