Prep and Cook Time: 15 minutes
1 pink grapefruit
1 large bunch arugula, (about 4 cups)
1 bunch watercress (about 2 cups)
2 TBS lemon juice
2 tsp honey (optional)
2 tsp prepared Dijon mustard
1 TBS water
cracked black pepper to taste (use plenty of cracked pepper)
½ TBS coarsely chopped walnuts
Peel grapefruit and cut out each section between the membrane.
Prepare arugula by tearing into pieces, washing and drying. Cut off tops of watercress and wash and spin dry along with the arugula. A salad spinner is the best way of doing this.
Mix together dressing ingredients, toss with salad greens and grapefruit sections and top with chopped walnuts.
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