Grapefruit and Artichoke Salad
A sophisticated colourful spring salad.
YOU WILL NEED
- 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.