Best Creamy Grapefruit Vanilla Salad Dressing Vegan Friendly Recipes

ENDIVE SALAD WITH GRAPEFRUIT DRESSING

Endive Salad with Grapefruit Dressing image

"This is a salad of love," Michael says. "Alex [Gaurnaschelli] loves endive and I love grapefruit. The vanilla in the dressing mellows out the sharper edges of the grapefruit, and the toasted cashews add an almost creamy note."

Provided by Food Network

Time 25m

Yield 2 servings of salad (plus extra vinaigrette)

Number Of Ingredients 10

Ingredients

1/4 cup raw cashews
Kosher salt
1 1/2 pink grapefruits
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1/4 teaspoon pure vanilla extract
1/4 cup extra-virgin olive oil
1 head yellow endive, leaves separated
1 head red endive (or small head radicchio), leaves separated

Steps:

Preheat the oven to 350˚ F. Spread the cashews in a single layer on a baking sheet and toast in the middle of the oven until the nuts are golden brown, 5 to 8 minutes. Sprinkle with salt.
Make the vinaigrette: Grate the zest from 1/2 grapefruit (reserve the fruit) and juice 1 grapefruit. In a blender, combine the grapefruit zest and juice, mustard, honey, vinegar and vanilla on high speed. With the machine on, pour the olive oil through the top in a steady stream. Blend until smooth.
Make the salad: Peel the reserved 1/2 grapefruit and cut into segments. Arrange the endive leaves on plates. Intersperse the endive with the grapefruit pieces and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt.

(CREAMY) GRAPEFRUIT-VANILLA SALAD DRESSING (VEGAN FRIENDLY)

(Creamy) Grapefruit-Vanilla Salad Dressing (Vegan Friendly) image

Found in the magazine Delicious Living with some additions and modifications to the recipe. Two versions of this recipe were tested: one with no cream and the other with two teaspoons of whipped cream and the recipe was reduced by two thirds. I omitted the egg yolk completely in both versions. I used 1/4 teaspoon vanilla extract (or vanilla powder will also work). Walnut oil replaced flaxseed oil.

Provided by COOKGIRl

Categories Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

2 teaspoons grapefruit zest, finely grated (my addition)
2 ruby red grapefruits
1 egg yolks (can sub half and half, whipping cream or your favorite non-dairy substitute) or 2 tablespoons egg substitute (can sub half and half, whipping cream or your favorite non-dairy substitute)
3 tablespoons brown rice vinegar (can sub white balsamic, white wine vinegar, etc.)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika (I substituted Spanish smoked paprika and reduced the amount)
1 vanilla bean, split lengthwise and chopped into small pieces
1/3 cup flax seed oil

Steps:

Juice the two grapefruits.
Transfer juice to a blender. Add the (egg yolk, egg substitute or cream if using), vinegar salt, pepper, paprika and vanilla bean (or extract/powder).
Puree on high speed until vanilla bean is thoroughly blended.
With the blender motor running, slowly add the oil.
When the dressing is emulsified, strain into a small non-reactive bowl, discarding any vanilla bean debris if present.
Stir in the zest.
Can be refrigerated up to 1 week.
Yield is estimated.

Nutrition Facts : Calories 1200.9, Fat 103.2, SaturatedFat 11.2, Cholesterol 221.3, Sodium 785.6, Carbohydrate 71.6, Fiber 11, Sugar 45.4, Protein 8.5