Grapefruit and Fennel Salad
Grapefruit and Fennel Salad
Photography by Jodi Pudge
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 67 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 0 |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 88 mg |
| potassium | 220 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 3 |
| vit A | 11 |
| vit C | 33 |
| folate | 18 |
- Portion size: 6 to 8
For added flair, sprinkle this refreshing citrus salad with flaky sea salt and toasted pecan halves.
Ingredients
- 1 1ruby red grapefruitruby red grapefruits
- 4 cups 4cupstorn Bibb lettuce
- 2 cups 2cupstrimmed arugula, torn
- 2 cups 2cupstrimmed watercress
- 1/2 cup 1/2cupthinly sliced fennel bulbfennel bulbs Dressing:
- 4 tsp 4tspwhite balsamic vinegar
- 1/2 tsp 1/2tspgrainy mustard
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 3 tbsp 3tbspcanola oil or vegetabIe oil
Preparation
Peel grapefruit. Working over bowl to catch juice, cut off outer membrane. Cut between membranes and pulp to release fruit into bowl, squeezing membranes to extract all juice. Remove 2 tbsp (25 mL) of the juice and set aside for dressing. Strain and set sections aside.
Dressing: In large bowl, whisk together reserved grapefruit juice, vinegar, mustard, salt and pepper; slowly whisk in oil.
Add lettuce, arugula, watercress and fennel; toss to coat. Garnish with reserved grapefruit.
Source : Canadian Living Magazine: December 2009
