Serves 8 / Reader recipe contest, first place, appetizers/sides. A well-balanced mix of textures and flavors makes this delicious salad “like a party in your mouth,” said one judge.

1/2       cup mayonnaise 
1          tablespoon yellow mustard
1/2       teaspoon grated grapefruit peel 
1          teaspoon fresh grapefruit juice 
3          Granny Smith apples (about 1 1/4 pounds), unpeeled, cored, cut into 1/2-inch pieces
3/4       cup chopped celery 
3/4       cup chopped radishes 
1/2       cup dried cranberries 
3/4       cup raisins 
1/2       cup diced fresh grapefruit
1/4       cup finely chopped red onion 
3/4       cups chopped pecans, toasted
1          cups watercress leaves 
1          6.7-ounce jar Tonnino Tuna Ventresca in olive oil, drained and flaked*

1.         In a medium bowl, mix mayonnaise, mustard, grapefruit peel, and grapefruit juice until smooth. Season to taste with salt and pepper. Refrigerate 15 minutes.
2.         In a large bowl, mix apples, celery, radishes, cranberries, raisins, grapefruit, red onion, pecans, watercress, and tuna. Fold in mayonnaise mixture. Refrigerate for 30 minutes before serving.
PER SERVING: 321 cal, 55% fat cal, 21g fat, 2g sat fat, 15mg chol, 7g protein, 32g carb, 4g fiber, 224mg sodium
*Indicates sponsored ingredient