Radish And Pink Grapefruit Salad Food

RADISH AND PINK GRAPEFRUIT SALAD

Steps:

• Peel the grapefruit and cut into sections over a bowl to catch the juice.
• This should give you enough juice to make the dressing.
• Place the grapefruit sections, green onions, olives and radishes in a salad bowl.
• Chill until ready to serve.
• Dressing:.
• Whisk together the dressing ingredients.
• Pour over chilled salad and gently toss.
• Serve.

PINK SALAD

Steps:

• Melt marshmallows and milk in top of double boiler.
• Pour hot mixture over 1 pkg Jello. Stir until dissolved.
• Stir in cream cheese. Stir until cream cheese dissolves.
• Add pineapple. Let mixture cool.
• Blend in whipped cream and mayonnaise gently.
• Chill until firm.

RADISH, CUCUMBER AND GRAPEFRUIT SALAD

Steps:

• Cut a thin slice from top and bottom of each grapefruit; stand upright on a cutting board. With a sharp knife, cut off peel and outer membrane from grapefruit. Remove fruit by cutting along the membrane of each segment. Halve large pieces if desired., Combine radishes, cucumber, green onions, dill and grapefruit in a large bowl. Whisk together grapefruit juice, honey, oil, salt and pepper; toss gently with radish mixture. If desired, sprinkle with sunflower kernels.

PINK CHICKEN SALAD

Steps:

• Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
• Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.

PINK GRAPEFRUIT, RADISH AND CALAMATA OLIVE SALAD

Steps:

• Slice ends off grapefruit and stand it up on a cutting board. Slice off peel, following curve of fruit. Make sure to cut away all the white pith, exposing flesh. Working over a bowl to catch juices, use a small paring knife to cut out segments. Repeat with orange.
• Spread daikon radish in one layer on a serving platter or two salad plates. Top with citrus segments, then arrange the breakfast or red radishes over citrus. Sprinkle with radish sprouts, olives and goat cheese. Drizzle with lemon juice and then olive oil. Sprinkle with salt to taste.

SPRING RADISH SALAD

Steps:

• For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
• In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

PERFECT PINK SALAD

Steps:

• Drain pineapple thoroughly.
• Mix all ingredients in a large bowl.
• Chill and serve.

CRUNCHY CRAB SALAD

Steps:

• To make the dressing, put the ginger and citrus juices into a bowl, add the salt and stir until dissolved. Add the ground coriander and pepper, then while whisking, slowly pour in the olive oil until combined.
• Mix all the salad ingredients together in a large bowl, pour over the dressing and serve.

PINK FLUFFY SALAD

Steps:

• Mix all together and chill.