Grapefruit and Artichoke Salad

A sophisticated colourful spring salad.


  • 2 medium pink grapefruit
  • 400 g tin artichoke hearts, drained
  • Ina Paarman’s Lemon & Black Pepper Seasoning
  • Ina Paarman’s Reduced Oil Greek Dressing
  • ½ punnet mixed lettuce leaves

Cut the drained artichokes into quarters from the stem end to the open end. Toss with the grapefruit segments. Can be pre-prepared to this stage. Before serving toss with enough Reduced Oil Greek Dressing to coat nicely and layer with lettuce leaves.

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