Recipe by Cooking Light April 1998

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Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and section the grapefruit over a bowl, and squeeze membranes to extract juice. Set 3 cups sections aside, and reserve 1/4 cup juice for vinaigrette. Discard membranes.

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  • Combine grapefruit sections, salad greens, chopped fennel, and sliced onion in a large bowl. Drizzle salad with the vinaigrette, and toss gently to coat. Serve immediately.

Nutrition Facts

85 calories; calories from fat 22%; fat 2.1g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.3g; protein 2.7g; carbohydrates 15.3g; fiber 2.3g; iron 1.8mg; sodium 84mg; calcium 68mg.
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