Lentil & Grapefruit Salad

6 T. extra-virgin olive oil
3 T. lemon juice
3 t. Dijon mustard
1 T. honey
1/4 t. salt
1/4 t. pepper
1 small red onion, diced
1 15-oz. can lentils, drained and rinsed
4 oz. red cabbage, roughly chopped
1/2 c. roughly chopped flat-leaf parsley
2 red grapefruits
4 c. arugula

In a large serving bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper. Stir in onion. Add lentils, cabbage, and parsley and toss to combine.

Cut away peel and white pith from grapefruits and thinly slice crossways. Gently fold grapefruit and arugula into lentil mixture and serve immediately.

Serves 4.

Adapted from O: The Oprah Magazine, Jan. 2019, p.95.