Peel grapefruit and oranges down to the flesh with a sharp kitchen knife. Divide into segments and cut into small cubes.
Peel, rinse and finely grate celery bulb. Add to the fruit cubes in a sufficiently large bowl. Add walnuts, raisins and juice of one lemon. Mix well.
Stir orange zest with honey, mayo, canned milk, salt and pepper in another baking bowl. Season vigorously. On top of salad ingredients form and fold in.
What to serve with:
Menu 5/62
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