How to make it

  • Seed, peel, and slice papaya lengthwise. Peel, section and seed the grapefruit. Slice the Belgian endive crosswise into 8 pieces.
  • Line 4 salad plates with the Romaine lettuce leaves (or spinach leaves, if preferred). Arrange the papaya slices, grapefruit sections, and sliced endive atop the lettuce leaves. Sprinkle with the walnuts. Pour citrus vinaigrette dressing (see below) over each salad. Garnish with Belgian endive leaves, if desired.
  • CITRUS VINAIGRETTE DRESSING: In a leak-proof container, combine frozen orange juice concentrate (thawed), red wine vinegar, olive oil, water, orange zest, poppy seed and pepper. Shake well to mix. Chill fo up to one week. Before using, let stand at room temperature about 15 minutes, then shake well.
  • Makes 1 1/2 c dressing.

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Reviews & Comments 3

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  • barbiedoll 8 years ago
    I recently had a delicious green salda at a local restaurant with a fresh fruit and a citrus vinaigrette. Decided to check out this site to find some combinations for the dressing as it was delish----thanks for sharing your post. Best wishes from Buffalo, NY.
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  • dcwins 9 years ago
    Thanks for the suggestion, justex07! Unfortunately, I did a search online for this recipe (the rules for the contest state it must be entirely original to you and never before published ANYWHERE) and it unfortunately was published in a magazine somewhere AND online, so no joy. I got the recipe from my grandmother, who must have seen it in the magazine, since she was well before the tech revolution that brought us the internet! But truly, I thank you for the thought and the suggestion!
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  • justex07 9 years ago
    You should try entering this in the Rio Star Challenge. There is $5,000 in total prizes up for grabs. Just use Rio Star Grapefruit, they are sweeter than the ruby reds and in season right now.

    Good luck!
    Was this review helpful? Yes Flag

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