This fresh red grapefruit and fennels salad is made up of healthy, whole-food ingredients including red onion and baby spinach and arugula. This salad is dressed with a simple mixture of grapefruit juice, honey, and Dijon mustard. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Red Grapefruit And Fennel Salad Red Grapefruit And Fennel Salad Recipe | PT15M Serves 4 Ingredients: 1 Medium Beet 0.25 Teaspoon Fennel Seeds 0.25 Cup Fresh Grapefruit Juice 0.66 Teaspoon Clover Honey 0.5 Teaspoon Dijon Mustard 0.5 Teaspoon Salt & Freshly Ground Black Pepper 2 Tablespoons Extra-Virgin Olive Oil 1 Large Ruby Red Grapefruit 0.5 Medium Red Onion 0.5 Medium Fennel Bulb 6 Medium Radishes 3 Cups Baby Spinach 1 Cup Baby Arugula Preheat the oven to 400 degrees. Meanwhile, peel & trim the beet and wrap tightly in foil, and roast for 30 minutes, or until tender. Allow the beet to cool to room temperature, and thinly slice. In a cast-iron skillet, toast fennel seeds over medium-high heat until very fragrant. And, grind the toasted seeds in a spice grinder (or a clean coffee mill). In a medium mixing bowl, combine the ground fennel, 2 tablespoons of the grapefruit juice, honey, mustard, salt, and pepper. Slowly add the olive oil and whisk to combine. Set aside. Meanwhile in a separate bowl, toss together onions and remaining grapefruit juice. Allow the onions to marinate for at least 15 minutes, drain and set aside. Toss the onions with the remaining ingredients and toss with prepared dressing.

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