Grapefruit, fennel and radish salad
1 small bulb fennel, trimmed of fronds and triangular core and thinly sliced top to bottom
6 radishes, trimmed and thinly sliced
1 ruby red grapefruit, peeled and sectioned (see note)
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4 fresh basil leaves, minced
1/4 cup dried cranberries
1 tablespoon chopped walnuts
1 tablespoon extra-virgin olive oil
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon honey
Pinch cayenne pepper
Pinch kosher salt
Makes 4 servings.
Toss all ingredients together in a nonreactive medium bowl and serve.
Note: To cut the grapefruit into sections, remove the skin and pith by cutting it away in strips from top to bottom with a sharp knife. Then holding the grapefruit in your hand, use a small paring knife to cut between the thin membrane walls of the sections and allow the small wedges of fruit to drop into a bowl.
Nutritional information per serving: 119 calories, 36 percent calories from fat, 5 g total fat, .57 g saturated fat, no cholesterol, 20 g carbohydrates, 3 g total fiber, 9 g total sugars, 17 g net carbs, 1 g protein, 83 mg sodium.