Romaine Salad With Grapefruit Shrimp Food

GRAPEFRUIT, ROMAINE AND RED ONION SALAD

Grapefruit, Romaine and Red Onion Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

12 medium romaine lettuce leaves, ribs removed
Thin slices of red onion, cut into thin half moons
4 pink grapefruit, peeled, cut into supremes
Lime dressing: mayonnaise, thinned with lime juice; salt and crushed red pepper.

Steps:

On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing.

GRILLED ROMAINE WITH CHARRED GRAPEFRUIT DRESSING

Grilled Romaine with Charred Grapefruit Dressing image

Grilled romaine is one of those things that I order every time I see it on a menu. It's just such a fascinating hybrid to me of two things that I wouldn't at all think belong together: the grill, with its rough, hot brutishness juxtaposed with the tender, crispy leaves of "spa food" infamy. What sounds like failure in the making may in fact change the way you feel about romaine forever. Grilling romaine at home is not a complicated or lengthy process. A quick spritz with some nonstick spray, 30 seconds of high-heat contact and otherwise boring greens take on new life with a smoky aroma and toasted flavor with enough depth to let them stand on their own as a dinner centerpiece. One note on the prep: Since leeks tend to be very sandy, I sliced them in half from root to tip and ran the cut sides under cold water, gently pulling the layers apart to rinse away any sediment. This cleans the leeks out and also puts a bit of moisture in them, which helps to steam and tenderize them while they're on the grill.

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large or 2 small ruby red grapefruits, halved
1 small leek, split lengthwise and rinsed
Nonstick cooking spray
3 tablespoons high-quality extra-virgin olive oil
1 teaspoon honey
Kosher salt and ground black pepper, to taste
2 large heads romaine, split lengthwise
1/4 cup toasted almonds, coarsely chopped
1/4 cup shaved manchego cheese (from about a 1-ounce chunk)

Steps:

Preheat a grill to high heat.
Lightly grease the cut sides of the grapefruit(s) and leek with nonstick cooking spray. Grill them both, cut-side down, until they are charred and the leeks are tender, about 2 minutes for the grapefruit and 3 minutes for the leeks. Let cool slightly.
Juice the grapefruit into a large mixing bowl (you should have about 1/2 cup juice). Chop the leeks and add them to the bowl with the grapefruit juice. Add the olive oil, honey and some salt and pepper to the bowl and whisk to combine. Reserve.
Lightly grease the cut sides of the romaine with nonstick cooking spray. Grill the lettuce, cut-side down, until aromatic and charred, about 30 seconds. Transfer the lettuce to serving plates. Drizzle it with the prepared dressing and garnish with almonds and shaved cheese. Serve immediately.
Serving Suggestion: Because my husband is one of those "this is good, but I'm still hungry" kind of people, I added some grilled chicken alongside. Do as you please - this would be perfect with a fillet of salmon, pork chop or all on its own.

SHRIMP ROMAINE SALAD

Shrimp Romaine Salad image

A refreshing dinner awaits when this shrimp-topped entree salad is on the menu. Brown rice increases the nutrition, and citrus flavors make it a delight any time of year. -Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 cups cooked brown rice
2 cups torn romaine
1-1/2 cups orange segments
1 cup halved cherry tomatoes
1/2 cup sliced red onion
3 tablespoons orange juice concentrate
2 tablespoons cider vinegar
1 tablespoon olive oil
3/4 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound cooked medium shrimp, peeled and deveined

Steps:

In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.

Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 166mg cholesterol, Sodium 498mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

CREAMY SHRIMP SALAD ON ROMAINE

Creamy Shrimp Salad On Romaine image

Make and share this Creamy Shrimp Salad On Romaine recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cooked deveined shrimp, chilled
1 1/4 cups sliced celery
4 hard-cooked egg whites, coarsely chopped,yolks discarded
3 tablespoons chopped walnuts
2 teaspoons finely-chopped onions
1/2 cup fat-free thousand island salad dressing
4 cups shredded romaine lettuce

Steps:

In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions.
Add the dressing and stir until the shrimp-mixture is coated.
Cover and chill in the refrigerator about 30 minutes to blend the flavors.
To serve, divide the lettuce among four plates.
Then top with shrimp mixture.

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