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Citrus and Fennel Salad with Peppery Greens
Servings:
Makes 6 as an appetizerPrep Time:
30 minutesCook Time:
0 minutes
Ingredients
2 red grapefruit
3 navel oranges
1 cup thin sliced fennel (about 1/2 bulb)
2 Tbsp. finely chopped fresh parsley
2 Tbsp. orange juice
1 Tbsp. grapefruit juice
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 (5 oz.) bag Nature's Place trademark Baby arugula
2 cups watercress, larger stems removed
3 Tbsp. shredded Asiago cheese
Directions
1. Prepare grapefruit. Cut in half and use a knife to cut each half segment from the tough membranes. Place segments in a medium-size bowl. (If desired, use the juice left behind in the dressing.)
2. Peel the oranges. Separate the segments, cut each into 2 or 3 pieces, and add to grapefruit. Add fennel and parsley and stir to mix.
3. In a large bowl, whisk together orange juice, grapefruit juice, olive oil, salt, and pepper. Add arugula and watercress and toss to combine. Spread on a large platter.
4. Arrange orange-grapefruit mixture on top of greens. Garnish with Asiago cheese and serve immediately.
Source: Hannaford fresh Magazine, November - December 2009
Nutrition
| Nutritional Facts | |
| Servings | Makes 6 |
| Base Nutrients | |
| Calories | 130 kcal (7%) |
| Calories from Fat | 54 kcal (0%) |
| Total Fat | 6 g (9%) |
| Saturated Fat | 2 g (8%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 150 mg (6%) |
| Total Carbohydrates | 20 g (7%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 3 g (5%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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