Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.

Domenica Marchetti
Recipe by Cooking Light December 2015

Gallery

Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
12 mins
total:
42 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and section orange and grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes. Combine juice, oil, vinegar, and honey in a large bowl. Add fennel, radicchio, and onion; toss to coat. Cover and let stand 30 to 60 minutes. Top with orange and grapefruit sections; sprinkle evenly with salt.

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Nutrition Facts

132 calories; fat 7g; saturated fat 1g; mono fat 4.9g; poly fat 0.8g; protein 2g; carbohydrates 18g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 231mg; calcium 60mg.
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