Best 9 Baby Spinachfennel And Grapefruit Salad Recipes

RED GRAPEFRUIT AND FENNEL SALAD

Steps:

• Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.
• Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
• Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.
• Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.
• Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.

BABY FENNEL AND RED GRAPEFRUIT SALAD

Steps:

• Using a serrated knife, cut grapefruit into 4 sections, setting tough centers aside. Cut each section in half crosswise and add to a large bowl along with sliced fennel and parsley.
• Squeeze juice from reserved grapefruit centers over grapefruit, fennel, and parsley. Drizzle with olive oil and season with fleur de sel and pepper. Gently toss to combine.
• Transfer salad to a serving platter and sprinkle with bee pollen, if using. Salad is best served when chilled.

GRAPEFRUIT-FENNEL SALAD

Steps:

• Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired.

BABY SPINACH, FENNEL AND GRAPEFRUIT SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Place the spinach, fennel, and grapefruit in a large salad bowl.
• In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
• Pour the vinaigrette over the salad just before serving.

RADICCHIO, GRAPEFRUIT AND SPINACH SALAD

Steps:

• Combine vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Cut all peel and white pith from grapefruits. Cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.
• Toss radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Season with salt and pepper.

GRAPEFRUIT AND SPINACH SALAD

Steps:

• In a big bowl, mix olive oil, balsamic vinegar and honey.
• Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.
• And grab a fork and begin to eat ;).

GRAPEFRUIT SPINACH SALAD

Steps:

• Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.

BABY SPINACH,FENNEL AND GRAPEFRUIT SALAD

Steps:

• in small bowl wisk together the shallots, olive oil vinegar,mustard, parsley, salt and pepper. Add to tossed greens and grapefruit. Place flowersand chive blossom on top and then shaved parmesian.

SPINACH AND FENNEL SALAD

Steps:

• Remove thick stalks from spinach and tear leaves into salad bowl.
• Trim leaves from fennel and reserve.
• Slice fennel bulb and add with nuts to the bowl.
• Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
• Just before serving, pour the dressing over the salad and toss well to coat.
• Garnish with fennel leaves.