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Watercress, Pink Grapefruit, and Walnut Salad

kept bylaerkin
recipe byWhole Living

2 1/4 tablespoons minced ginger
1/4 teaspoon minced garlic
1 tablespoon fresh lime juice
1 1/2 teaspoons rice wine vinegar
1/4 teaspoon Asian sesame oil
1/8 teaspoon sugar
3 tablespoons extra-virgin olive oil
1 pink grapefruit
8 ounces watercress (about 2 bunches), thick stems removed
1/2 cup walnuts, coarsely chopped
1/8 teaspoon coarse salt
Freshly ground pepper



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