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Fennel Grapefruit Salad with Honey Mint Vinaigrette
This refreshing salad is perfect for those long winter months! A little sweet and a little tangy, with a slight licorice flavor from the fennel; it's a match made in heaven.
Course
Salad, Side Dish
Cuisine
American
Diet
Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
162
kcal
Author
Laura Yautz
Equipment
Mandolin slicer
Ingredients
2
medium
Red Grapefruit
3
Blood Oranges
or Cara Cara Oranges
1
large
Fennel Bulb
For the Honey Mint Vinaigrette
3
tablespoon
Olive Oil
1
tablespoon
Rice Vinegar
1
tablespoon
Fresh Mint
minced
2
teaspoon
Honey
½
teaspoon
ground Ginger
Pinch
of
Salt
Instructions
Cut the peel and pith (white, bitter part of the peel) off the grapefruit and blood oranges.
Cut the segments of both into a large bowl.
Drain the excess juice out the bowl. This won't be used in the recipe. It makes a nice refreshing beverage!
Cut the top stems off the fennel bulb, and set aside.
Slice the fennel in half, and cut out the core. Slice or shave the fennel very thin. Use a mandolin slicer if you have one.
Add the fennel to the bowl with the citrus fruit.
Make the vinaigrette: combine all the dressing ingredients and whisk to combine.
Pour the dressing into the salad, and toss to combine.
Garnish with fennel fronds, if desired.
Nutrition
Serving:
0.6
(⅔) cup
|
Calories:
162
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
7.5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.8
g
|
Monounsaturated Fat:
5
g
|
Sodium:
47
mg
|
Potassium:
448
mg
|
Fiber:
4.4
g
|
Sugar:
17
g
|
Vitamin A:
477
IU
|
Vitamin C:
72
mg
|
Vitamin K:
31
µg
|
Calcium:
66
mg
|
Iron:
0.7
mg
|
Magnesium:
17.6
mg