Radish and Pink Grapefruit Salad
"I found this in the Food and Drink Magazine.
It's simple, easy and delicious!
The trick is to slice your radishes very thinly, so they almost look shaved."
photo by KPD123
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 small pink grapefruit
- 4 green onions, thinly sliced
- 1⁄2 cup pitted black olives
- 12 radishes, very thinly sliced
-
Dressing
- 1⁄4 cup olive oil
- 3 tablespoons grapefruit juice
- salt & freshly ground black pepper
directions
- 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.
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Reviews
-
this was fantastic!! what a refreshing side this is! i like it because it is a great make-ahead dish, but it's easy and so flavorful. i had to make a few changes due to what i had on hand. instead of the green onions and olives, i used red onions and feta cheese. other than that i made as written. thanks for sharing!! this is a keeper for sure!!!!! -
Wow-I never would have thought to make a salad of these ingredients but it was DELICIOUS!!! Our pink grapefruit were so pretty and sweet this week-will have to remember this for additions to other salads! I had unexpected guests so to stretch, I added some avocado and spinach leaves w/ great success. Thank you, Leslie, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008. -
This was different, but good. We used fresh grapefruits, kalamata olives and radishes that could have been sliced thinner. We also added about a teaspoon of olive oil. There wasn't much grapefruit juice left to add, but it was still tasty. Have been experimenting with odd fruit and vegetable combinations and have been adding cheese, and now olives to the list. Thanks! -
I had planned to make this two weeks ago and stopped myself. The reason was that I waited until I went to the farmers' market to buy the freshest, best quality organic radishes. It was worth the wait. I did reduce the amount of olives and used them more as a garnish. Lastly, I garnished the top of the salad with a few sprigs of salad burnet from the garden. Very pretty presentation and a parade of flavors to enjoy! Thank you for posting your recipe! Oh, I used yellow and pink grapefruit and added a few chunks of pommelo, too! cg ;) -
I used canned pink ruby red grapefruit, drained, the juice was slightly sweet. I sliced pimento stuffed olives and very thin radishes. Very Good. I think I will also use thin slices or sticks of jicama next time. This would be great with baked fish!
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