Tested till perfect Grapefruit and Fennel Salad
Grapefruit and Fennel Salad
Photography by Jodi Pudge

Grapefruit and Fennel Salad

For added flair, sprinkle this refreshing citrus salad with flaky sea salt and toasted pecan halves.

By Adell Shneer and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 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


  • 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
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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.

Nutritional Information Per each of 8 servings: about

cal 67 pro 1g total fat 5g sat. fat 0
carb 4g fibre 1g chol 0mg sodium 88mg
potassium 220mg

% RDI:

calcium 4 iron 3 vit A 11 vit C 33
folate 18
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