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Vegetarian

Citrus and Fennel Salad with Peppery Greens
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
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Citrus and Fennel Salad with Peppery Greens

Citrus and Fennel Salad with Peppery Greens

Citrus and Fennel Salad with Peppery Greens
  • Servings:Makes 6
  • Prep Time:30 minutes
  • Cook Time:0 minutes
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
 
 
 
 
 
 
 
 
 
 
 
 
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