Green Citrus Pasta Salad

• 2 cups mixed baby greens
• 1 cup baby spinach
• 1 pink grapefruit
• 1/2 pomegranate
• 3 T toasted pine nuts
• 3 cups cooked pasta (shells or penne)
• Dressing
• 5 T olive oil
• 1 T walnut oil
• 2 T champagne vinegar
• 1 T grapefruit juice
• 1/2 t salt

1. Wash baby greens and spin dry.
2. Cut off each end of the grapfruit to produce two flat ends. Stand on one end and peel grapefruit, taking care to remove pith. Squeeze juice from peel into the dressing container. Cut grapefruit into sections and then half or quarter each section depending on size.
3. Whisk together grapefruit juice and remaining dressing ingredients.
4. Combine, greens, grapefruit, pasta and dressing. Toss to combine. Mound on plates and top with toated pine nuts and squeeze half pomegranate to garnish with seeds.

baby greens, baby spinach, pink grapefruit, pomegranate, t, pasta, dressing, olive oil, t, t, t, salt

Taken from www.epicurious.com/recipes/member/views/green-citrus-pasta-salad-1200719 (may not work)