Mixed Green Salad with Grapefruit and Cranberries

Grapefruit juice is the base for the tangy vinaigrette on this salad studded with grapefruit segments and dried cranberries. It serves 12 as a starter or about 6 if you'd like a large portion per person.

Ingredients:
2 red grapefruit
1/4 cup(s) extra-virgin olive oil
2 tablespoon(s) minced scallions
1 tablespoon(s) white-wine vinegar
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
8 cup(s) torn butter lettuce
6 cup(s) baby spinach
1 can(s) (14-ounce) hearts of palm (see Tips & Techniques), drained and cut into bite-size pieces
1/3 cup(s) dried cranberries
1/3 cup(s) toasted pine nuts (see Tips & Techniques)

Directions:
Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.
Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.
Add lettuce, spinach and hearts of palm to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.