Welcome to my Food Journey

Curious Southern Cook on a journey to learn...and to create exceptional dining experiences. I love entertaining and preparing food for loved ones & friends and sharing those experiences with others. My wish is that you will be fed too. Bon Appetite!

Sunday, April 7, 2013

Salad with Ruby Red Vinaigrette

I know you hate to waste food as much as I do and when fruit and veggies are approaching their end stages I get creative.  Such is the case with making the Ruby Red Grapefruit Syrup which can be used to make this vinaigrette or the coctails I will share with you later this evening. 

Salad with Ruby Red Vinaigrette

You can add this vinaigrette to any favorite salad.  As in the one pictured above:
Mix in a tablespoon of the vinaigrette with 2 peeled sectioned and cross cut oranges and bunch of seedless halved red grapes.   Mix the remaining vinaigrette in a bowl with salad greens.  Plate the greens and fruit with diced ham and deviled eggs.  Sprinkle crumbled goat cheese over all. 
Ruby Red Vinaigrette (enough for 4 servings)
2 T Ruby Red Grapefruit Syrup
2 T white wine vinegar
2 T olive oil
1/8 t salt
1/8 t ground black pepper


Place all ingredients in a screw top jar, seal and shake until incorporated.

Ruby Red Grapefruit Syrup

Yield: 12 ounces
4 Ruby Red Grapefruits (2 cups juice strained)
1 cup granulated sugar


ñ  Place strained juice in a non-reactive pan, heat and reduce by half leaving 1 cup. 

ñ  Add sugar and continue to heat and stir until all sugar is dissolved.

ñ  Cool and place in a non-reactive container, chill until ready to use.

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