Early Spring Salad with Grapefruit and Ginger Vinaigrette
Prep time: 
Total time: 
Serves: 4
  1. Place the olive oil, lemon juice, apple cider vinegar, ginger powder, and sea salt in a small bowl and whisk to combine. Set aside.
  2. Place the arugula, grapefruit sections, and fennel slices in a large bowl and toss with the dressing just before serving.
Note: If your grapefruit is particularly large, you may want to slice the sections in half or serve with a knife.

Storage: Keeps for a couple of days separated in the refrigerator--toss fresh with dressing before serving.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/winter-salad-with-grapefruit-arugula-and-fennel/