Winter Salad

Israeli cuisine encompasses a number of Mediterranean influences. This salad is based on a Moroccan dish with lemon juice and fennel. The addition of grapefruit, pomegranate, and avocado represents the bounty of Israel.

Yield: 8 servings (serving size: 1/2 cup lettuce, about 1/3 cup fennel mixture, 1/4 cup grapefruit, 2 tablespoons pomegranate seeds, 1 tablespoon avocado, 3/4 teaspoon pine nuts, and about 2 1/4 teaspoons dressing)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 57%
  • Fat: 6.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 1.7g
  • Carbohydrate: 12.2g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 169mg
  • Calcium: 33mg


  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced fennel
  • 1/2 cup diagonally sliced celery
  • 4 cups torn romaine lettuce
  • 2 cups grapefruit sections
  • 1 cup pomegranate seeds
  • 1/2 cup chopped peeled avocado
  • 2 tablespoons pine nuts, toasted


  1. 1. Combine first 4 ingredients. Gradually add oil, stirring with a whisk.
  2. 2. Combine 1 tablespoon dressing, fennel, and celery in a bowl; cover and refrigerate 2 hours. Set aside remaining dressing.
  3. 3. Arrange lettuce on a platter; top with celery mixture, 2 cups grapefruit sections, 1 cup pomegranate seeds, avocado, and pine nuts. Drizzle with remaining dressing.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Winter Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy