INGREDIENTS 2 Florida grapefruit ¾ lb boneless skinless chicken, cut into cubes 1 bunch green onions cut into 1 inch pieces 1 teaspoon dried mint, divided ½ teaspoon pepper ¼ teaspoon salt 2 tablespoon vegetable oil 1 egg 1 cup cherry tomatoes, halved 1 bunch watercress 1 Belgium endive, separated into leaves PREPARATION Over medium bowl to catch juice, peel and section grapefruit.  Remove ¼ cup juice and set aside.  To grapefruit sections add chicken, green onions, ½ teaspoon mint, pepper and salt; toss to coat well.  Let stand 15 minutes.  In large non-stick skillet, heat oil.  With slotted spoon,…

INGREDIENTS 1 cup orange juice 3 tablespoons grapefruit juice 1 tablespoon cornstarch 1 tablespoon honey 1 ½ teaspoons dry mustard 1/8 teaspoon white pepper 1/8 teaspoon onion powder 1/3 cup reduced-calorie mayonnaise or salad dressing 6 cups torn mixed salad greens ¼ cups sliced green onions 1 ½ cups assorted citrus sections (temple oranges, and /or tangerines), seeded 5 ounces lower-fat and lower-sodium fully cooked ham, diced (1 cup) 1 cup frozen peas, thawed PREPARATION For dressing, in a small saucepan combine orange juice, grapefruit juice, cornstarch, honey, mustard, pepper, and onion powder.  Cook and stir over medium heat until…

INGREDIENTS Lettuce leaves Shredded fresh spinach and /or lettuce 2 Florida red grapefruit, peeled, sectioned, and seeded 2 Florida white grapefruit, peeled, sectioned, and seeded 2 cups strawberries, slices or halved 2 medium avocados, halved, seeded, peeled, and sliced 1 small red onion, thinly sliced and separated into rings PREPARATION Line a platter with lettuce leaves. Top with shredded spinach or lettuce. Arrange red and white grapefruit sections, strawberries, and avocados on lettuce. Sprinkle red onion rings on top of fruit. Serve with Grapefruit-Poppy Seed Dressing (see recipe below). Store remaining dressing, covered, in the refrigerator. Yield:  8 side-dish servings…

INGREDIENTS Raspberry Vinaigrette (see below) 3 medium white and/or red Florida grapefruit, peeled and segmented 2 kiwi, sliced in half lengthwise, then sliced crosswise 2 cups strawberries, halved 2 cups cantaloupe balls PREPARATION Prepare Raspberry Vinaigrette; cover and refrigerate.  In large salad bowl, combine all ingredients and mix gently.  Serve salad with vinaigrette. Raspberry Vinaigrette 1 cup fresh or frozen (thawed) raspberries* ¼ cup red wine or raspberry vinegar 2 tablespoon vegetable oil 1 tablespoon honey ¼ teaspoon ground ginger In 5-cup blender container, combine raspberries and vinegar.  Process until pureed.  Sieve mixture to remove seeds: discard seeds.  In small…

INGREDIENTS 4 beets, 2 inches in diameter 4 Hale Clementine’s peeled, sectioned, pith removed 4 handfuls mache, washed and roots trimmed 2 scallions, thinly sliced PREPARATION Trim the beet stems and roots, leaving 2 inches of each attached to the beets.  Drop them in boiling, salted water and boil for 25 to 30 minutes, or until just tender.  Then plunge them into a cold-water bath until cool.  Cut off the ends and slice crosswise in 1/8-inch-thick slices.  Arrange the beet slices and Clementine sections around 4 serving plates.  Pile the mache in the center of each plate.  Scatter the scallions…

INGREDIENTS 3/8 cup lime juice 3 cups Hale grapefruit juice ½ tablespoon ground coriander ½ tablespoon crushed red pepper 1 teaspoon ground black pepper 3/8 cup cream of coconut 2 ¼ pounds trimmed beef flank steak 1 ½ tablespoon Dijon mustard ¼ cup plus 3 teaspoons olive oil 24 cups mixed salad greens (1 ½ pounds) ½ cup thinly sliced red onion ½ cup sliced red bell pepper, ¼ inch thick 1 ½ cups cooked black beans, drained and rinsed 2 cups Hale grapefruit sections PREPARATION To prepare the marinade and dressing, combine the line juice, Hale grapefruit juice, coriander,…

PREPARATION Cut 4 grapefruit in half.  Cut around each section with a grapefruit knife and remove fruit.  Then cut membrane away from grapefruit shells – they will be the salad bowls!  Toss the grapefruit sections with fresh watercress leaves and salad greens, add the Diable Dressing* and serve in grapefruit shells. Diable Dressing* ¼ cup butter or margarine ¼ cup ketchup 3 tablespoons vinegar 1 teaspoon Worcestershire sauce 3 tablespoons sugar 1/8 teaspoon salt ¼ teaspoon Tabasco sauce Combine first 6 ingredients in sauce pan and bring to boil, stirring constantly.  Remove from heat and stir in ¼ teaspoon Tabasco…

INGREDIENTS Ensalada Pico De Gallo 1 cup thinly sliced red onion 1 cup peeled, julienne-cut jicama 5 cups loosely packed torn romaine or red-tip lettuce leaves 2 cups peeled, sliced navel oranges Dressing ¼ cup fresh orange juice 1 tablespoon fresh lime juice 1 ½ teaspoon cumin ½ teaspoon red chile powder ½ teaspoon salt 2 tablespoon finely minced cilantro PREPARATION Whisk together all dressing ingredients.  Drizzle half the dressing over the onions and jicama, refrigerate for at least an hour. Just before serving, remove onion and jicama from marinade and toss with lettuce.  Arrange oranges on top and drizzle…

INGREDIENTS 2 Florida grapefruit 1 cup fresh basil leaves ½ cup Florida grapefruit juice 1 teaspoon olive oil ½ clove garlic 1/8 teaspoon salt 1 medium size red bell pepper cut in julienne Curley leaf lettuce 4 teaspoons toasted pine nuts PREPARATION Cut each grapefruit in half. Remove sections and place in a bowl. Remove all membrane from grapefruit shells; turn shells upside down to drain.                         In blender container, combine basil leaves, grapefruit juice, oil, garlic and salt; process until smooth. Pour over grapefruit; toss to coat. Stir in red pepper. Cover and chill until serving time. To serve, line…