Vietnamese Grapefruit Salad

• 1 pink grapefruit
• 1/4 small red onion, thinly sliced lengthwise to make 1/2 cup
• 1/2 each red and yellow bell pepper; parrellel cut and shredded
• 1 piece english cucumber (3 inch) halved lengthwise and seeded, then parallel cut and shredded
• 1 small carrott, thinly sliced on a diagonal and shredded
• 2 1/2 qts loosely packed mixed baby greens
• Dressing
• 1 garlic clove, sliced paper thin
• 4 cilantro sprigs, stems thinly sliced and sprigs chopped
• 3 thai chiles, sliced paper thin
• 3 tbsp ponzu sauce
• 1 tbsp each sugar, soy sauce, and fish sauce
• 1 tsp lime zest
• 1/2 tsp srirarcha chili sauce
• 1 1/2 tbsp olive oil
• 6 each large thai basil and mint leaves.stacked rolled and thinly sliced crosswise
• shredded chicken

1. 1) Make salad; cut peel and membrane from grapefruit, following curve of the fruit. working over a small bowl, cut between inner membranes to release segments. squeeze juice from membrane into bowl. put remaining salad ingrediants in large bowl.
2. 2) make dressing; in a medium bowl, whisk garlic, cilantro, chile, ponzu, sugar, soy sauce, fish sauce, lime zest, lime juice, and sriracha until sugar dissolves. gradually wisk in oil. Stir in basil, mint, and 2 tbsp grapefruit juice from bowl of segments
3. 3) pour 3/4 of dressing over salad, toss gently. add more dressing if you like. life grapefruit from remaining juice and set on salad.

pink grapefruit, red onion, pepper, cucumber, carrott, baby greens, dressing, garlic, cilantro, thai chiles, ponzu sauce, sugar, lime zest, chili sauce, olive oil, thai basil, chicken

Taken from www.epicurious.com/recipes/member/views/vietnamese-grapefruit-salad-52847931 (may not work)