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Citrus Salad with Endive and Fennel
Recipes
Citrus Salad with Endive and Fennel
8 servings
20 minutes total

Ingredients

  • 1 grapefruit, for segments
  • 2 oranges, for segments/juice
  • 3 limes, for juice
  • 3 heads Belgian endive
  • 1 head radicchio
  • 1 fennel bulb
  • ½ bunch fresh Italian parsley
  • 2 tablespoons white wine vinegar
  • ½ teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coconut oil

Steps

    1. Halve grapefruit and oranges; separate and remove fruit segments. Squeeze orange membranes for juice (2 tablespoons); juice limes (3 tablespoons).
    2. Separate endive leaves. Remove core from radicchio and cut leaves into ¼-inch slices. Slice fennel, white part only (about 2 cups). Remove parsley leaves from stems. Place citrus segments, endive, radicchio, fennel, and parsley in salad bowl.
    3. Whisk citrus juices, vinegar, salt, and oils until blended. Pour dressing over salad; toss gently to coat. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 120, Total Fat 7g, Sat Fat 3.5g, Trans Fat 0g, Chol 0mg, Sodium 95mg, Total Carb 14g, Fiber 4g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 10%