Grapefruit vinaigrette

by JESSICA STRAND • August 2008

This dressing is great with a salad of escarole, avocado and bite-size pieces of ruby red grapefruit. It’s also wonderful drizzled on poached salmon on a bed of watercress.

If you can’t find champagne vinegar, substitute rice or white-wine vinegar, though they’re not as mild.

1 shallot, minced

4 tbsp. (60 ml) grapefruit juice

4-5 tbsp. (60-75 ml) champagne vinegar

1 tsp. (5 ml) lime zest

1 tsp. (5 ml) grapefruit zest

½ tsp. (2.5 ml) honey

¾ c. (180 ml) extra-virgin olive oil

sea salt and freshly ground black pepper

In a medium bowl, combine all the ingredients except the olive oil, salt and pepper. Whisk in the oil. Season with salt and pepper. Makes 1 cup (250 ml). Keeps refrigerated for 2 weeks.

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Make it lighter

Salad dressing makes all the difference. It can turn a serving of vegetables into a treat. However, it also adds a whole lot of calories. Here are ways to cut the fat back in your dressing:

• Use calorie-reduced mayonnaise.

• Mix mayonnaise with yogurt to add calcium and reduce fat.

• Use low-fat sour cream.

• Reduce the oil in the dressing by adding a bit of chicken broth or even water.

• Try different varieties of healthy olive oil. The flavour can vary from brand to brand; some are milder and some have a more robust flavour. You won’t need to pour as much on when you use a full-bodied olive oil.

• Always remember that healthy oils like olive and canola oil have the same number of calories as less healthy fats like butter. The effect on blood cholesterol is not the same, but the effect on your waistline is.

• Most herbs and spices add nutrients, not just flavour. Don’t skimp on them.

• Try reducing or even eliminating the salt.

— Kim N. Arrey

Doctor's Review: Medicine on the Move

Grapefruit vinaigrette

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