Grapefruit Salad

We've been drinking fresh grapefruit juice mixed with grated fresh ginger because all of us had a bout with the pesky flu. I'm really liking the bright and refreshing color of pink grapefruit and thought why not make Thai-style salad with them. I added some fresh mandarin orange segments (yes I peeled them one by one), grape tomatoes, tiny cucumber coins, and served on top of mixed spring greens. The slightly tart, salty, and sweet Thai-style dressing goes well with the salad. Yummy!

Pink Grapefruit Salad
fruits and vegetables
2 pink grapefruit, peeled and sectioned
2 mandarin oranges, peeled and sectioned
sliced mini cucumbers
cherry or grape tomatoes, halved
mixed baby greens

Thai-style dressing
juice of 2 limes
2 tablespoons fish sauce
½ tablespoon soy sauce
4 tablespoons sugar

• Mix all the dressing ingredients until sugar has dissolved. 
• Place grapefruit and mandarin orange segments in a small bowl. Drizzle 2 tablespoons of dressing over the fruits. Let chill in the refrigerator for at least 2 hours. Chill the vegetables and remaining dressing separately. 
• To serve, place mixed baby greens on a salad plate. Top with tomatoes and cucumbers. Arrange  grapefruit and mandarin orange; drizzle all over with dressing.