Ww Spinach And Pink Grapefruit Food

SPINACH SALAD WITH PINK GRAPEFRUIT

Steps:

• Rinse spinach and drain well. With a sharp knife, remove peel and pith from grapefruit. Cut between membranes to remove whole segments. Rinse pepper, cut into quarters, remove seeds and ribs and cut into fine strips.
• Coarsely chop pumpkin seeds. Heat olive oil in a pan. Add pumpkin seeds and sauté briefly. Transfer seeds to a large bowl and mix with lime juice. Season with salt, cayenne pepper and sugar. Add bell pepper and grapefruit segments. Fold in spinach and divide salad among plates.

GRILLED PINK GRAPEFRUIT

Steps:

• Preheat the grill.
• Peel the grapefruit and remove the pith.
• Cut in to quarters.
• Place the quarters in a ovenproof shallow dish.
• Mix together the honey and allspice and spoon over the grapefruit quarters.
• Cook under the grill for 5 minutes.
• Serve garnished with mint, if desired.

GRAPEFRUIT SPINACH SALAD

Steps:

• Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.

SPINACH AND PINK GRAPEFRUIT SALAD

Steps:

• To make the dressing, combine the juice, vinegar, oil, soy sauce, sherry, and pepper in a small bowl.
• Place the spinach in a large salad bowl. Add the dressing and toss gently. Top with the grapefruit and sprinkle with the sesame seeds. Serve at once. Yields about 2 1/2 ounces per serving.

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING

Steps:

• Preheat oven to 400°F.
• Wrap beets in foil.
• Roast until beets are tender when pierced with fork, about 1 hour.
• Cool beets to room temperature.
• (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets.
• Cut beets into 3/4-inch pieces.
• Set aside.
• Cut peel and white pith from grapefruits.
• Working over bowl, cut between membranes to release segments.
• Drain segments, reserving 2 tablespoons juice.
• Cut segments into 3/4-inch pieces.
• Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend.
• Gradually whisk in oil.
• Season to taste with salt and pepper.
• Toss greens and 3/4 cup dressing in large bowl.
• Season to taste with salt and pepper.
• Divide salad among 10 plates.
• Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally.
• Drizzle with remaining dressing.

WW SPINACH AND PINK GRAPEFRUIT

Steps:

• To make the dressing: combine the first 6 ingredients(juice through pepper).
• Put the spinach in a large bowl, toss with the dressing. Top with the grapefruit adn sesame seeds. Serve right away.

CARROT AND PINK GRAPEFRUIT SOUP

Steps:

• In a saucepan, melt the butter and add onion. Cook until the onions are softened. Deglaze with grapefruit juice.
• Add chicken stock, carrots and potatoes. Add salt and pepper to taste.
• Bring to boil and cook 20 to 25 minutes.
• Put the soup in the food processor until creamy.
• Incorporate the cream and serve.

GINGER AND PINK GRAPEFRUIT CHEESECAKE

Steps:

• For crust:.
• Position rack in center of oven and preheat to 350°F Butter 9-inch springform pan with 2 3/4-inch-high sides.
• Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F
• Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
• For filling:.
• Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
• Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
• Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.
• For topping:.
• Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead Can be prepared 8 hours ahead. Chill, changing towels as needed.
• Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead Can be made 1 hour ahead. Chill.

BROILED PINK GRAPEFRUIT

Steps:

• Cut grapefruit in half through the centre widthwise.
• slice between the pith and fruit to loosen from peel.
• make slice between the segments be careful not to cut through the peel.
• sprinkle with sugar (and optional sherry).
• place in oven under broiler on high and broil until sugar is lightly carmelized 10-25 minutes.
• serve.