Grapefruit/Fennel Salad with
Pink Grapefruit Vinaigrette


Two of winter’s best flavors combine into a healthy salad filled with crunch and punch.


NUTRITIONAL INFORMATION:
PER SERVING

Salad:
Calories: 85
Total fat: 2.1g
Saturated fat: 0.3g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.3g
Protein: 2.7g
Carbohydrate: 15.3g
Fiber: 2.3g
Cholesterol: 0.0mg
Iron: 1.8mg
Sodium: 84mg
Calcium: 68mg

Vinaigrette:
Calories: 35
Total fat: 1.7g
Saturated fat: 0.2g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.2g
Protein: 0.1g
Carbohydrate: 4.8g
Fiber: 0.0g
Cholesterol: 0.0mg
Iron: 0.2mg
Sodium: 75mg
Calcium: 4mg

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Ingredients

For the salad:
4 pink grapefruits
12 cups mixed salad greens
2 cups fresh fennel bulb, coarsely chopped
1 cup thinly sliced red onion

For the vinaigrette:
½ cup seasoned rice vinegar
¼ cup reserved grapefruit juice
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1 teaspoon fennel seeds, crushed
¼ teaspoon salt




PREPARATION

For the salad:
Peel and section the grapefruit over a bowl, and squeeze membranes to extract juice. Set 3 cups of the sections aside, and reserve ¼ cup of the juice for vinaigrette. Discard membranes.

Combine grapefruit sections, salad greens, chopped fennel, and sliced onion in a large bowl and toss well to combine.

For the vinaigrette:
Combine all ingredients in a small bowl and whisk together.

Pour vinaigrette over salad, toss gently to coat. Serve immediately.

Servings: 8
1½ cups of salad and 2 tablespoons of dressing








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