Well, I did. I just tossed it together without really measuring, I am bad
that way when I get an idea, but the ingredients are here. !

"Donna in Idaho (remove invalid)"
wrote in message ...
And, why may I ask, aren't you sharing? :-) Sounds wonderful!
--
Donna in Idaho!
Project Linus Boise/SW Idaho Coordinator
Website: http://donnakwilts.tripod.com/
The ultimate inspiration is the deadline!

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"Lesanne" wrote in message
...
I have all this grapefruit from DD's trees. This area has some of the
sweetest grapefruit in the world when it is left to tree ripe. So I am
thinking, how can I use some of that in lunch? Had leftover garden
salad
(a
bunch with all kinds of interesting greens) from yesterday. Also left
over
kernel corn, black olives and some nice sliced honey roasted almonds. I
had
some atlantic salmon filets in the freezer. I thawed those, mixed up a
dressing of brown rice vinegar, soy sauce, a little peanut oil, a little
sesame oil, some brown sugar, and splenda. Made a marinade of sugar,
splenda, soy sauce and allspice and plopped the salmon in there. Added
a
sprinkle of sesame oil to that too. Fired up the George. peeled and
sectioned a grapefruit and the juice that dripped off that I added to
the
dressing. Grilled the salmon, put the salad on a plate, added the
grilled
salmon on top and the sectioned grapefruit and dressing. Oh My Yum
City.
This one is a keeper.!