Ingredients
- 2 red grapefruit
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced scallions
- 1 tablespoon white-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 cups torn butter lettuce
- 6 cups baby spinach
- 1 14-ounce can hearts of palm (see Shopping Tip), drained and cut into bite-size pieces
- 1/3 cup dried cranberries
- 1/3 cup toasted pine nuts (see Tip)
Description
Grapefruit Juice Is The Base For The Tangy Vinaigrette On This Salad Studded With Grapefruit Segments And Dried Cranberries. It Serves 12 As A Starter Or About 6 If You’d Like A Large Portion Per Person.
Eating Well
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