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Jennifer's Fennel and Grapefruit Summer Salad |
"Fresh and citrusy salad of fennel, pink onions, hearts of palm, grapefruit, and gorgonzola tossed in a grapefruit vinaigrette - best and refreshing for the nice and cozy weather!"
Ingredients :
- 1 grapefruit, peeled and sectioned
- 1/2 pink onion, thinly sliced
- 1 bulb fennel, trimmed and thinly sliced
- 1 (15 ounce) can hearts of palm, tired and sliced
- 1/4 cup greater-virgin olive oil
- 1/4 cup pink wine vinegar
- 1 teaspoon garlic powder
- salt and pepper to flavor
- four cups torn romaine lettuce
- 1/four cup crumbled Gorgonzola cheese
- 1 avocado - peeled, pitted and sliced
Instructions :
Prep : 25M | Cook : 4M | Ready in : 25M |
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- Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel, and hearts of palm, coating with the grapefruit juice. Pour mixture into every other bowl, leaving a small quantity of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder within the original bowl. Toss lettuce with the vinaigrette.
- Divide lettuce onto four plates. Evenly distribute the grapefruit combination on pinnacle of the lettuce and top with the Gorgonzola cheese. Place avocado slices on each salad and serve.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook it lightly, and make clean-up easier.
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