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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fennel, Beet and Grapefruit Salad Recipe

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This recipe for Fennel, Beet and Grapefruit Salad is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cooked beets, sliced or diced (medium sized pieces)
1 fennel bulb, fronds removed, sliced thinly
1 to 2 red grapefruit, peel and membrane removed, segments sliced into chunks
2 tablespoons chopped fresh parsley
1/4 cup apple cider vinegar (rice wine vinegar would be a good substitute)
2 tablespoons olive oil
1 tablespoon honey
Salt and pepper to taste
Directions:
Directions:
Place the chopped and sliced beets, fennel and grapefruit in a bowl. Squeeze in some grapefruit juice. Add the parsley, vinegar, oil, salt and pepper. Stir and chill for about a half hour before serving to allow the flavors to blend.

 

 

 

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