Champagne Grapefruit Salad Dressing by Pattie Sue Knapp

Champagne & Grapefruit

Salad Dressing

This is a light dressing that is absolutely fabulous on greens or fruit especially during the summer. I also use the left over dressing on steamed vegetables in place of butter. To my taste, I find olive to heavy unless you use the “lite” variety of those that are a combination of canola and olive. The ruby red grapefruit makes a much sweeter dressing than the more common yellow grapefruit. Depending on my mood, I also add some finely chopped basil which pairs wonderfully with citrus of any kind.

Preparation: 10 minutes Life Experience Recipe
Makes about 1 1/2 cups Pattie Sue Knapp
  • Juice of ½ grapefruit (about 1/4 cup)
  • Light canola oil (about 1 cup)
  • Sea salt to taste
  • An equal amount of champagne vinegar
  • Ground white pepper to taste
  • Finely chopped basil
  1. Mix the grapefruit juice and champagne vinegar. Wisk the oil into the juice-vinegar mixture to form an emulsion.
  2. Season to taste with ground white pepper and sea salt. Wisk in chopped basil, if desired.

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Latest revision done September 2014
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