directions
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1
Wash and dry the lettuce leaves
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2
Cut orange and grapefruit into bite-sized pieces and set aside
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3
Cook celery in microwave in 2 cups of water on high for 3 minutes then drain
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4
Cover lettuce, orange, grapefruit, and celery with plastic wrap and chill in the refrigerator
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5
Meanwhile, toast the walnuts in a 325F
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6
oven about 10 minutes, until light brown. Blend together the pesto, lemon juice, and walnut oil
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7
Add salt to taste and chill
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8
When ready to serve, tear lettuce into bite-sized pieces and place in a large bowl
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9
Add remaining ingredients and toss
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10
Place salad on individual salad plates, drizzle with dressing and garnish with walnuts and grapes
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11
Serves 4.
Fennel Fruit Salad
ingredients
- About 2 cups romaine lettuce OR red leaf lettuce
- 1 large navel orange, peeled and sectioned
- 1 sweet ruby red grapefruit, peeled and sectioned
- 1 cup coarsely chopped celery
- 1/2 cup walnut halves for garnish
- 3 tablespoons Fennel Pesto (page 26)
- 1 tablespoon lemon juice
- 2 tablespoons walnut oil
- salt to taste
- 2 medium-size ripe avocados, peeled and sliced
- green seedless grapes for garnish