Grapefruit and Fennel Salad

Grapfruit and Fennel Salad - 150 Author: Canadian Living Credits: Grapfruit and Fennel Salad - 150

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

  • Portion size 8 servings

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 bulb
Dressing:
  • 4 teaspoons white balsamic vinegar
  • 1/2 teaspoon grainy mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 3 tablespoons vegetabIe oil

Method

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 facts Per each of 8 servings: about

  • Sodium 88 mg
  • Protein 1 g
  • Calories 67.0
  • Total fat 5 g
  • Potassium 220 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grapefruit and Fennel Salad