"The belly rules the mind."--Spanish Proverb

Fennel, Beet and Grapefruit Salad Recipe

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This recipe for Fennel, Beet and Grapefruit Salad, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jolana Bernhardt

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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