Arugula, grapefruit, and Parmesan salad
5 oz, about 8 cups loosely packed
2 medium, pink, segmented, 2 tablespoons of juice reserved
uncooked vidalia onion(s)
½ small, thinly sliced
¼ tsp, 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.