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

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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

Ingredients

  • 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

Preparation

  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.
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