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Subject: Summer Grapefruit Salad from Yuzo Toyama of Piranha Killer Sushi, Dallas
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08/14/2008 10:21 AM  
Summer Grapefruit Salad from Yuzo Toyama of Piranha Killer Sushi, Dallas

serves two

Ingredients
1 large grapefruit
4 large pieces of leaf lettuce, chopped
1/2 yellow bell pepper, seeded and diced
4 stems fresh mint, minced
2 tablespoons of mayonnaise
pinch of sea salt
black pepper to taste

Method
Cut grapefruit in half. Peel one half of grapefruit and cut into desired size (1/2-inch cubes recommended). In a large mixing bowl, combine fruit with lettuce, pepper, and mint stems. Juice the other half of the grapefruit in a separate bowl. To the juice, add mayonnaise, sea salt, and black pepper and mix until reaching an even consistency. Add dressing to salad and toss thoroughly.
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Forums > Chef and Restaurant Recipes > Salads > Summer Grapefruit Salad from Yuzo Toyama of Piranha Killer Sushi, Dallas



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