Recipe courtesy of Michael Lomonaco
Save Recipe Print
Yield:
4 to 6 appetizer salads
Level:
Easy

Ingredients

Directions

Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.

Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.

Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Pink Grapefruit and Jicama Salad

Recipe courtesy of Michael Lomonaco

Citrus Salad

Recipe courtesy of Rachael Ray

Citrus Salad

Recipe courtesy of Giada De Laurentiis

Citrus Salad

Recipe courtesy of Food Network Kitchen

Grapefruit Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Taco Salad

Recipe courtesy of Kathleen Daelemans

Fruit Salad

Recipe courtesy of Food Network Kitchen

Avocado Salad

Recipe courtesy of Jeannie Pierola

Avocado Salad

Recipe courtesy of Cheryl Smith

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories