This homemade dressing is great over any number of salads! I liked it on gourmet greens with some crumbled vegan 'feta' (such as Sunergia). Try adding roasted corn, or even a few segments of fresh grapefruit, leftover from any fruit you didn't squeeze.
For the dressing, squeeze the juice from enough grapefruits to make 2 cups - about 2-3 grapefruits depending on their size. Definitely use white ones here, not the ruby red variety. Set the juice aside.
Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped shallots and cook for 5 minutes. Add the grapefruit juice. Bring to a boil over medium-high heat, then continue to cook until the mixture reduces to 1 cup - the original recipe said this step would take about 6 minutes, but mine took twice that long! Perhaps my burner wasn't on quite hot enough.
Let cool, then transfer the mixture to a blender, along with 2 tablespoons chopped cilantro, 2 teaspoons raw sugar, and 1/4 tsp. black pepper.
Process until smooth, then add 2 tablespoons olive oil and continue to process until smooth and incorporated.
You'll have 1 cup of dressing. 1 tablespoon is about 40 calories.
Note: if you prefer, you can buy bottled grapefruit juice instead of squeezing your own, but make sure that it's fresh-squeezed and doesn't contain any added sugar or water.
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html