Arugula and Tatsoi Salad with Grapefruit

Arugula and Tatsoi Salad with Grapefruit (640x490)

This simple salad was a nice accompaniment to teriyaki salmon and rice. I got the arugula and tatsoi in my CSA box this week. Tatsoi isn’t readily available in most grocery stores, but you could substitute spinach or just use an Asian greens mix.

This dressing is yummy. Segment the grapefruit over a bowl to catch the juices. Use the fresh grapefruit juice in the dressing.

Arugula and Tatsoi Salad with Grapefruit 2 (640x480)

Arugula and Tatsoi Salad with Grapefruit

1 bunch arugula, washed, dried, and torn into bite-size pieces
1 bunch tatsoi, washed, dried, and torn into bite-size pieces
3 grapefruits, peeled and segmented

Dressing:
2 tablespoons rice vinegar
1 tablespoon grapefruit juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon sugar
2 tablespoons canola oil
salt and pepper, to taste

Combine the arugula and tatsoi. Add the grapefruit segments. Prepare the dressing in a small Mason jar with a lid. Pour enough dressing over the salad to coat the greens evenly. You may not need all of the dressing. Toss. Serve immediately.

 

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One Comment on “Arugula and Tatsoi Salad with Grapefruit”


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