Serves 8 / Reader recipe contest, first place, appetizers/sides. A well-balanced mix of textures and flavors makes this delicious salad “like a party in your mouth,” said one judge.
1/2 cup mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon grated grapefruit peel
1 teaspoon fresh grapefruit juice
3 Granny Smith apples (about 1 1/4 pounds), unpeeled, cored, cut into 1/2-inch pieces
3/4 cup chopped celery
3/4 cup chopped radishes
1/2 cup dried cranberries
3/4 cup raisins
1/2 cup diced fresh grapefruit
1/4 cup finely chopped red onion
3/4 cups chopped pecans, toasted
1 cups watercress leaves
1 6.7-ounce jar Tonnino Tuna Ventresca in olive oil, drained and flaked*
1. In a medium bowl, mix mayonnaise, mustard, grapefruit peel, and grapefruit juice until smooth. Season to taste with salt and pepper. Refrigerate 15 minutes.
2. In a large bowl, mix apples, celery, radishes, cranberries, raisins, grapefruit, red onion, pecans, watercress, and tuna. Fold in mayonnaise mixture. Refrigerate for 30 minutes before serving.
PER SERVING: 321 cal, 55% fat cal, 21g fat, 2g sat fat, 15mg chol, 7g protein, 32g carb, 4g fiber, 224mg sodium
*Indicates sponsored ingredient
