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Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

Scott Phillips

Servings: six.



  • 2 medium ruby grapefruit
  • 1 Tbs. fresh lime juice
  • 2 tsp. honey
  • 1/4 tsp. kosher salt
  • 6 Tbs. extra-virgin olive oil
  • 2 Tbs. chopped fresh mint, plus leaves for garnish
  • 6 to 8 large handfuls arugula, tough stems removed (about 8 oz.)
  • 1 head radicchio, cored and cut into strips
  • 1/3 cup sliced almonds, toasted

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 150
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 45
  • Carbohydrates (g): 11
  • Fiber (g): 2
  • Protein (g): 3


  • With a sharp knife, cut away both ends of one of the grapefruit. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. When you’ve removed all the segments, squeeze the membrane to extract all the juice. Repeat with the second fruit. Spoon out the grapefruit segments from the bowl and set them aside on a plate. Remove any seeds from the juice.
  • Measure out 3 Tbs. juice into a small bowl. Save the rest for another use (or drink it). Whisk the lime juice, honey, and salt into the grapefruit juice. Whisk in the oil and then the chopped mint. Drag an arugula leaf though the vinaigrette and taste for seasoning. Drizzle about 1 Tbs. of the vinaigrette over the grapefruit segments.
  • Combine the arugula and radicchio in a large bowl. Toss with enough of the vinaigrette to evenly but lightly coat the leaves (you may not need all of it). Arrange the greens on six salad plates and garnish with the grapefruit segments, almonds, and a few mint leaves.


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Reviews (2 reviews)

  • uglymom | 05/10/2012

    This is one of our favorite salads. The combination of lime, honey and the taste of mint make it a bright salad that goes with almost grilled meat.

  • User avater
    mgssts63 | 04/09/2012

    Bitter flavor and salad looked wilted almost immediately.

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