Arugula, grapefruit and parmesan salad
140 gm, about 2 L (8 cups) loosely packed
2 medium, pink, segmented, 30 ml (2 Tbsp) of juice reserved*
Uncooked vidalia onion(s)
½ small, thinly sliced
1 pinch, freshly ground
1 oz, thinly shaved (high-quality parmesan recommended)
- 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.