Assemble a Grapefruit and Buffalo Ricotta Salad, a fresh mix of mint, grapefruit, and beetroot, topped with crunchy croutons.
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Ingredients
For Salad
- 1 pink Florida Grapefruit, segmented
- 1 cup cooked beetroot, cubed
- Little more than 1/2 cup ricotta cheese
- 3/4 cup washed and picked baby salad leaves, such as ruby chard, spinach, rocket or mizuna
- 4 slices white bread, cut into 2-centimeter cubes
- 1 bunch fresh mint
- 2 tablespoons light olive oil
For Dressing
- Juice of half a Florida Grapefruit
- Juice of 1 orange
- Little more than 1/3 cup lemon oil*
- Salt and freshly milled black pepper
Instructions
- Pick the mint leaves from their stalks and crush the stalks lightly. Shred the leaves. Warm the olive oil in a pan and add the mint stalks. Leave on one side to infuse (the longer you leave this the better). Heat the mint-infused oil in a pan and fry the bread cubes until pale golden. Add the chopped mint leaves and drain on kitchen paper.
- When you’re ready to eat, mix the salad leaves, grapefruit and beetroot in a salad bowl. Shake the dressing ingredients together and pour it over the leaves. Crumble the ricotta cheese over the salad and scatter over the croutons.
Nutrition Facts
2 servings
Serving size(536g)
Amount per serving
Calories500
% Daily Value*
Total Fat 26g41%
Saturated Fat 9g55%
Trans Fat 0g
Cholesterol 40mg13%
Sodium 382mg17%
Total Carbohydrate 53g18%
Dietary Fiber 6g25%
Total Sugars 20g
Protein 17g34%
Vitamin D 0mcg1%
Calcium 341mg34%
Iron 4mg20%
Potassium 764mg22%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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