 Ingredients:
1 pink grapefruit
1 large bunch arugula
(about 4 cups)
1 bunch spinach
1 carrot cone #3
2 TBS coarsely chopped
walnuts
Dressing
2 TBS lemon juice
2 tsp maple syrup
2 tsp prepared Dijon
mustard
1 TBS extra virgin olive
oil
salt and cracked black
pepper to taste
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Directions:
Chop nuts with cone #3
Dice up grapefruit
Prepare arugula by tearing
into pieces, washing and drying. Mix together dressing ingredients, toss with
salad greens and grapefruit sections and top with chopped walnuts.
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