During segmenting save 3 tablespoons grapefruit juice and place in bowl. Wisk with the lime juice, honey and salt. Wisk in the oil and then the chopped mint. Drizzle about 1 tablespoon of the vinaigrette over the grapefruit segments. Combine the arugula and radicchio in a large bowl and toss with vinaigrette. Arrange individual salads on plates and garnish with grapefruit segments, almonds and mint leaves.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6|
|Calories from Fat: 147 (78%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 55.1mg||2 %|
|Potassium 248.3mg||7 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.5g|
|Protein 2.2g||3 %|
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Calories per serving: 188
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