Salads
140 grams arugula about 2 L (8 cups) loosely packed
2 medium grapefruit(s) pink, segmented, 30 ml (2 Tbsp) of juice reserved*
1⁄2 small uncooked vidalia onion(s) thinly sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon table salt
1 teaspoon black pepper freshly ground
1 ounce parmesan cheese thinly shaved (high-quality parmesan recommended)
A refreshing change from lettuce and tomato. Consider using scallions or a red onion instead of a sweet Vidalia.
Place arugula in a large salad bowl; top with grapefruit and onion.
In a small bowl, whisk together oil, vinegar, honey, salt, pepper and reserved grapefruit juice.
When ready to serve, gently toss salad with dressing; sprinkle with cheese. Yields about 2 cups per serving.