Ruby Red Grapefruit and Chicory Salad

1. 1

   Using a serrated knife, slice away peel and pith of each grapefruit.

2. 2

   Working over a bowl to catch and reserve juices, segment grapefruits by slicing along membranes; place segments in same bowl.

3. 3

   Transfer 3 tablespoons grapefruit juice to a pint-size jar; set aside.

4. 4

   Cover bowl with plastic wrap and refrigerate for 30 minutes or up to 4 hours.

5. 5

   Meanwhile, add oil, vinegar, cumin, and 1/2 teaspoon salt to jar.

6. 6

   Seal jar and shake until mixed.

7. 7

   Refrigerate until ready to serve or up to 4 hours.

8. 8

   Place chicory, onion, and reserved grapefruit segments in a serving bowl.

9. 9

   Drizzle dressing over salad.

10. 10

    Season with salt and pepper.

11. 11

    Toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.