Wordless Wednesday


Autumn’s Palette

















Featured Recipe        Grapefruit Salad

This is a very quick and easy salad for any night of the week. It pairs up nicely with any entrée. It goes especially well with Monday’s recipe, Beef Stew.

It is also a very colorful and pretty salad too. Kind of reminds me of Autumn’s Palette. So it is a perfect recipe to go with today’s Photo Essay.

It is so pretty and colorful that I some times think I should call it Sunshine Salad. This salad has a bright and cheery face to greet you no matter what happened during the day and/or no matter how bad the weather is outside.

As many of you already know, I am a lazy cook. Therefore, in this recipe I do not buy the fruit in a grocery store, peel it, and cut the fruits into slices. I mean let us not forget I have knife issues especially since I failed scissor cutting in 5th grade.

Instead, I get all three of these citrus fruits in a jar. These are fresh, or as close, you will get to fresh in convenient form already peeled and sliced. You will most likely find these jarred fruits in your produce department.

There are only eight ingredients listed on the label: Number 1, 2, and 3 are red and white grapefruit, and oranges. Then there is some water and sugar. There are a few preservatives, but since they are last on the ingredient label that means there is more of the good stuff.

It has been a while since I made this salad. I had forgotten how very, very, VERY good this salad dressing is.

If I have them, I often add pomegranate seeds to this salad too. But they are way too expensive these days. So nix that!! But that dash of bright red makes this already beautiful salad even more beautiful.

This is what you will need to make 4 salads:

1 jar of Citrus Salad

1 slice red onion

1 tablespoon of Citrus Salad juices

3 tablespoons olive oil

1 teaspoonDijonmustard

1 small shallot

Pinch of pepper

Optional: lettuce leaves

Here is what you do:

Mince the shallot as finely as you can.

Remove the skin and cut the red onion slice into quarters and then separate the pieces.

Drain the fruit and reserve at least one tablespoon of the liquid for the salad dressing.

Place the minced shallots in a jar with a tight fitting lid. Add the olive oil, the fruit juice, the Dijon mustard, and a pinch of pepper to the jar.

Shake the dressing well.

 If using, arrange the lettuce on four plates.

Place some of each kind of fruit on top of the lettuce. Place some of the red onion slices over the fruit. Drizzle some of the salad dressing over the fruit.

How easy is that??

NOTE: I am sure you noticed, I made one salad without lettuce.

Bon appétit!!!

Cost Savings

Usually when you go opt for convenience you pay more. I am not so sure with this salad, especially this year. I checked the price of fresh red and white grapefruit and oranges. Grapefruits were $1.84 each and oranges were $0.84 each. My best guesstimate is that there was one of each in the jar. Maybe a little less. So that would add up to $4.52. Buying the jarred saved me about $1.53. Even if I had paid $3.99, the average cost of the jarred salad in my area, I still would have saved $0.53.

It is a wonderful day when convenience saves us money!!!!


1 jar of Citrus Salad                         $2.99

Lettuce leaves                                  $0.69

1 slice red onion                               $0.10

1 tblspn Citrus Salad juices                ——-

3 tablespoons olive oil                       $0.36

1 teaspoonDijonmustard                    $0.09

1 small shallot                                  $0.29

Pinch of pepper

Total Cost = $4.52
Cost per person/salad = $1.13

Quote of the Day

There is a lot more juice in a grapefruit than meets the eye.



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