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.
So very delicious! Such a refreshing change from a everyday green salad.
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: 343
** Calories from Fat: 228
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