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Escarole and grapefruit salad


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  • 1/2 c shelled, roasted pistachios
  • 1/4 c evoo
  • 1 t red wine vinegar
  • 2 tsp honey
  • 2 grapefruits
  • 1 large head of escarole, leaves torn


Servings 4
Preparation time 5mins
Cooking time 5mins


Step 1

1) puree half the nuts, oil, vinegar and honey in blender.

2) segment grapefruits then toss with escarole and dressing

3) top with remaining nuts


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