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Grapefruit and Fennel Salad

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Recipe Ingredients

4 pink grapefruit, halved
12 cups gourmet salad greens
2 cups coarsely chopped fennel bulb
1 cup vertically sliced red onion
Sweet pink grapefruit vinaigrette

Cooking Procedures

With a small, sharp knife, remove the sections from each grapefruit half (as you would for breakfast eating), leaving the membranes behind.
Place the sections into a large salad bowl. Squeeze the juice from the grapefruit halves into a small bowl; reserve 1/4 cup juice for vinaigrette.
To the grapefruit sections, add salad greens, chopped fennel, and sliced onion. Drizzle salad with the vinaigrette, and toss gently to coat. Serve immediately. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

. 168 CONSERVATION RECIPES CANDY FRUIT AND NUT PASTE 2 cups dates stoned. A few currants. 1 cup peanut butter. 1 tsp. salt. Candied lemon or orange peel. Wash and dry the dates ; put them through a food chopper; add peanut butter and salt and mix well. Take single teaspoonfuls and form into balls like small apples. Press in each a currant to represent the blossom and a piece of peel to represent the stem. FRUIT CONFECTION 1 lb. dried figs. y lb. dried raisins. y> lb. dried

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