Blood Orange Vinaigrette on Grilled Salmon, Grapefruit & Manchego Cheese Salad

 

Never give up . . . never, ever give up!  Those famous words of Winston Churchill!  Keeping that sentiment on the forefront of my mind, I’ve stayed motivated to reach my health goals.  The official date that marks when most people end their efforts to meet their goals (whether to lose weight, quit smoking, pray more, meditate, etc.) has come and gone.  But I’m still on this bus ride, so I continue to peruse more healthier and lower calorie recipes to try and then share with you.
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Here is a nice recipe for a lighter salad for a filling meal.  I used salmon filets that we had left over from the weekend.  All of the other ingredients were on hand as well.  I’ve been so intrigued by blood oranges lately and the nice thing is that they are available in some markets right now.   Luckily, this recipe jumped from the pages of my Cooking Light cookbook.  It is quite easy to make and packed with Vitamin C.  Although the vinaigrette is a bit on the sweet side for my tastes, it was simple to add more Dijon mustard for a more savory blend in flavor.  If this vinaigrette isn’t appealing to you, then you can always use your own favorite.

Blood Orange Vinaigrette on Grilled Salmon, Grapefruit & Manchego Cheese Salad

What You Need:

    The Salad:
  • 2 (6-ounce) salmon filets
  • Lemon pepper seasoning (my addition)
  • Mrs. Dash Garlic and Herb seasoning (my addition)
  • Nature's Seasons (my addition)
  • 1 large red onion, cut into 1/2" slices and chopped
  • Cooking spray
  • 8 cups mixed baby salad greens, or baby spinach, or combination of both
  • 1 red grapefruit, halved, sectioned, and removed from skin, drained.
  • Manchego Cheese slivers (my addition)
  • Blood Orange Vinaigrette:
  • 1/3 cup freshly squeezed blood orange juice
  • 2 Tbsp. minced shallots/green onions
  • 2 Tbsp. honey (locally harvested, if possible)
  • 1 Tbsp. Extra Virgin Olive Oil
  • 3 tsp. Dijon mustard (I increased from 1 tsp.)
  • 1/8 tsp. salt (preferably sea salt)
  • 1/8 tsp. freshly ground black pepper

Instructions

    Prepare the Vinaigrette:
  1. Combine all ingredients in a small bowl; stirring well with a whisk.
  2. Prepare the Salad:
  3. Prepare grill, pan, or heat oven to 350 degrees.
  4. Season salmon filets.
  5. Coat grill, pan or baking pan with cooking spray.
  6. Grill, cook or bake fish until flakey when tested with a fork.
  7. The onions can also be grilled, cooked, or baked with the salmon.
  8. Place salad greens on 4 salad plates.
  9. Arrange 2 ounces of salmon, the onions, grapefruit sections, and Manchego cheese evenly over the greens on each plate.
  10. Drizzle Blood Orange Vinaigrette evenly over each salad.
  11. (350 calories per serving, including vinaigrette)

Notes

my version of this salad was VERY adapted from 'Cooking Light'

 

The ingredients for the vinaigrette.  Look how RED the blood orange juice is on the upper right!  Wow!

The vitamin C-loaded vinaigrette once blended well.

Truly this was an unusual salad, with a slightly sweet, citrusy vinaigrette that was quite light and fresh.
I’m glad that I tried it!
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Comments

  1. vincent says

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

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    enjoy your recipes.

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    petitchef.com

  2. says

    GOOD JOB Roz! Losing weight is one of the hardest things to do and you are doing it will grace and style–and a lot of great recipes like this one! thanks for sharing, anne

  3. says

    Great job on sticking to your goals, Roz! I think this salad looks amazing. So fresh and healthy! I love salmon and will have to try to find some Blood Oranges. I have never had them before. Thanks for hosting and for this wonderful recipe! Have a great weekend, Candace

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