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BFC Recipe: Fennel Apple Grapefruit Salad PDF Print E-mail

by Chris Ellis, Staff Nutritionist
February 2013


1 bulb fennel, washed well and thinly sliced
1 small red onion, thinly sliced
1 green apple such as Mutsu, thinly sliced
1 ruby grapefruit, peeled, seeded, and cut into small sections
2 Tbsp. chopped toasted walnuts (optional)

Dressing:
¼ cup extra virgin olive oil
1 Tbsp. honey or maple syrup
1½ Tbsp. lime juice
1 tsp. lemon juice
Salt and pepper to taste

Layer all these ingredients; fennel, onion, sliced apple. Drizzle lemon or lime juice on top of apples to prevent browning. Top with grapefruit sections and toasted walnuts.  Mix dressing ingredients together and pour over the fruits and vegetables. Serve chilled. A delicious addition to a wintry meal. Serves 4.