Huffpost Taste

Grapefruit Salad with Citrus Dressing

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Grapefruit Salad with Citrus Dressing

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total prep 158 calories/serving


  • 12 ounces each) Boston lettuce, torn in bite-size pieces (16 cups)
  • 1 medium bulb fennel, root end trimmed, stalks removed, feathery leaves reserved for garnish, bulb very thinly sliced crosswise (2 cups)
  • 3 red (Ruby) grapefruit, peel and bitter white pith cut off, sections removed, juice squeezed from membranes and reserved (1/3 cup)
  • 1/2 teaspoon freshly grated orange peel
  • 1/3 cup orange juice
  • 1/4 cup olive oil
  • 1 medium scallion, cut in pieces
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper


  • Toss lettuce and fennel in a large serving bowl to mix. Arrange grapefruit sections in center. Sprinkle with reserved fennel leaves.
  • Process reserved 1⁄3 cup grapefruit juice and the dressing ingredients in a blender or food processor until well blended and scallion is very finely chopped.
  • Just before serving, pour dressing over salad and toss to mix and coat.
  • Planning Tip: The lettuce and grapefruit can be prepared up to 1 day ahead, bagged separately and refrigerated. Prepare fennel 1 day ahead, but don’t slice until 30 minutes before serving. The dressing can be made 1 day ahead. Refrigerate in a jar and shake before using.
  • Cook’s Tip: Fennel has a mild, slightly sweet licorice flavor. Thinly sliced celery can be substituted.