courtesy of
A very simple recipe for a refreshing, light salad. For variation: add a teaspoon of dijon mustard and a splash of champagne vinegar to the dressing,freshly cracked pepper! That is a classic dressing that I make quite often. Make it in a used mustard jar and it will keep in your fridge for at least a week.
Ingredients 1/3 cup freshly squeezed grapefruit juice\r\n 1/3 cup freshly squeezed orange juice\r\n 1/3 cup extra virgin olive oil\r\n pinch of good salt (I use Murray River Pink) but kosher works well too, to taste\r\n 1 bunch arugula, rinsed, dried and torn\r\n 1 pear, cored and sliced\r\n 1 red bell pepper, thinly sliced\r\nAnother variation: add sliced avocado
Method- In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.\r\n In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
