This is a delicious dinner salad. Rinse and chop about half a head of romaine lettuce, making a bed for the rest of your salad. In a dry skillet, lightly toast pecans. Supreme one grapefruit, using a knife, cut the skin off a red grapefruit and segment it. Cut thin slices of red onion and break into circles that you quarter into small strips. Take 8 olives or so and chop them. Toss all on the lettuce. Splash with some walnut oil and balsamic vinegar and add salt and pepper to taste.
It’s kind of amazing how delicious grapefruit and olives are together. Adding toasted pecans just makes it heavenly.
Single Servings 