Grapefruit and Fennel Salad Grapefruit and Fennel Salad

Grapfruit and Fennel Salad - 150 Image by: Grapfruit and Fennel Salad - 150 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2009




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


  • Iron 3.0
  • Folate 18.0
  • Calcium 4.0
  • Vitamin A 11.0
  • Vitamin C 33.0
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Grapefruit and Fennel Salad