Recipe by jkoltov
"Fresh and citrusy salad of fennel, red onions, hearts of palm, grapefruit, and gorgonzola tossed in a grapefruit vinaigrette - perfect and refreshing for the warm weather!"
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grapefruit, peeled and sectioned
red onion, thinly sliced
fennel, trimmed and thinly sliced
1 (15 ounce) can
hearts of palm, drained and sliced
extra-virgin olive oil
red wine vinegar
salt and pepper to taste
torn romaine lettuce
crumbled Gorgonzola cheese
avocado - peeled, pitted and sliced
Wow, yum! What a crisp, flavorful, refreshing salad! It's so pretty with its pastel colors too. This salad was an adventure for me since I've never had fennel or hearts of palm before. Turns out I love both! I used a shallot instead of red onion because I like that it's more mild. Instead of peeling the grapefruit, I just cut it in half and scooped out the flesh with a spoon. The gorgonzola cheese goes well with all the ingredients and the vinaigrette was not bitter at all. I'm so glad I went out of my comfort zone to try this salad!
The most adventuresome dish I've prepared to date. For culinary creativity, Jennifer deserves an "A." Salad dressing could be halved.
I loved this salad. I only changed the heart of palm for artichoke hearts and the gorgonzola for feta because I had them on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Jennifer's Fennel and Grapefruit Summer Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 228
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