courtesy of Bon Appetite
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
1/3 cup freshly squeezed orange juice
1/3 cup extra virgin olive oil
pinch of good salt (I use Murray River Pink) but kosher works well too, to taste
1 bunch arugula, rinsed, dried and torn
1 apple, cored and sliced
Optional: 1 red bell pepper, thinly sliced
or sliced avocadoMethod
- In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
- In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.