Baby Arugula Salad with Pink Grapefruit and Candied Almonds

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Recipe by Denise Santoro Lincoln



  • 1 medium bunch of baby arugula
  • 1 large pink grapefruit peeled and cut into ¼-inch pieces
  • 1/2 cup unsalted almonds
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


  1. Heat almonds and sugar in a dry pan on medium-high heat.
  2. Toast the almonds in the pan until the sugar starts to meld into the nuts.
  3. Add the water and quickly stir so the sugar melts into the nuts. Turn off heat.
  4. Wash and dry arugula and place in a large salad bowl.
  5. Add chopped grapefruit (with its juices) and candied nuts.
  6. Mix salad dressing ingredients thoroughly and then add to the salad.
  7. Mix and serve.
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