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  • 7 cups mesclun or spring mix
  • 2 pink grapefruits, peeled and sectioned, juice reserved
  • 1 cup seedless red grape halves
  • 3 tablespoons oil
  • 1 tablespoon honey
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons toasted slivered almonds


  1. Combine mesclun, grapefruit sections and grapes in a large bowl.
  2. Whisk 4 tablespoons reserved grapefruit juice, oil, honey, salt and pepper in a small bowl.
  3. Pour over salad and toss gently. Spoon onto individual serving plates and sprinkle with almonds.
Recipe by Jean Kressy. For a complete menu featuring Red Grape-Grapefruit Salad, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.  Supper Club Collection

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The recipe was originally published as Red Grape Grapefruit Salad on

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