Shallot and Grapefruit Dressing

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.

Cost:
grapefruits $2.73