Source: dLife

Tasty arugula topped with grapefruit, peppers, and raisins then topped with a zesty citrus vinaigrette dressing.

Servings

24 oz Grapefruit, pink, sections, with juice, canned
1 tbsp cider vinegar
2 tsp dijon mustard
0.5 tsp salt
2 tbsp olive oil
10 oz arugula , 2- 5 oz bags
2 medium celery stalk , sliced thin
1 medium bell peppers , cut into 1/4 inch wide strips (yellow)
0.33 cup golden raisins

1 Drain juice from grapefruit, saving 1/4 cup of juice for dressing.
2 In a small bowl, whisk together reserved grapefruit juice with vinegar, mustard, salt, and oil until well blended.
3 Evenly divide arugula among 8 salad plates and evenly top each with celery, yellow pepper, raisins, and grapefruit segments.
4 Drizzle with dressing and serve.

You can also use a jar of mixed citrus (orange and grapefruit) segments. If you prefer your salad tossed, add all of the ingredients into a large bowl, mix well and then serve.