Grapefruit and Fennel Salad
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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 |
For added flair, sprinkle this refreshing citrus salad with flaky sea salt and toasted pecan halves.
Ingredients
- 1 ruby red grapefruit
- 4 cups torn Bibb lettuce
- 2 cups trimmed arugula, torn
- 2 cups trimmed watercress
- 1/2 cup thinly sliced fennel bulbs
- Dressing:
- 4 tsp white balsamic vinegar
- 1/2 tsp grainy mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp canola 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.
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
- Keywords : Winter; Brunch; Salad; Grapefruits; Lettuce; Watercress; Fennel;
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