Baby Fennel And Red Grapefruit Salad Recipes
FENNEL, GRAPEFRUIT, AND APPLE SALAD
A refreshing salad with the crisp fennel flavor balanced with red grapefruit, apples, onions, and topped with a citrus dressing and fresh basil.
Provided by Bean
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
- Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 22.3 g, Fat 16.8 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 62 mg, Sugar 9 g
BABY SPINACH, FENNEL AND GRAPEFRUIT SALAD WITH SHALLOT VINAIGRETTE
Provided by Robin Miller : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach, fennel, and grapefruit in a large salad bowl.
- In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
- Pour the vinaigrette over the salad just before serving.
GRAPEFRUIT-FENNEL SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired.
BABY FENNEL AND RED GRAPEFRUIT SALAD
This healthy and refreshing salad is courtesy of chef Chris Bianco.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Using a serrated knife, cut grapefruit into 4 sections, setting tough centers aside. Cut each section in half crosswise and add to a large bowl along with sliced fennel and parsley.
- Squeeze juice from reserved grapefruit centers over grapefruit, fennel, and parsley. Drizzle with olive oil and season with fleur de sel and pepper. Gently toss to combine.
- Transfer salad to a serving platter and sprinkle with bee pollen, if using. Salad is best served when chilled.
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- Working over a small bowl, cut the grapefruit into segments (see Tip). Cut the segments into thirds; set aside. Squeeze 2 tablespoons juice from the leftover membranes into the large bowl with the zest.
- Add honey, mustard, salt, and pepper to the large bowl; whisk to combine. Whisk in the oil, stirring until fully combined.
- Add fennel, apple, and the reserved grapefruit to the bowl and toss until combined. Sprinkle with sunflower seeds. Garnish with fennel fronds, if desired.
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