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Citrus and Fennel Salad with Peppery Greens
2 red grapefruit
3 navel oranges
1 cup fennel bulb, thinly sliced (about 1/2 bulb)
2 tablespoons Fresh parsley, finely chopped
2 tablespoons orange juice
1 tablespoon freshly squeezed grapefruit juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon Black pepper, freshly ground
5 oz bag Nature's Place trademark Baby arugula
2 cups watercress, larger stems removed
3 tablespoons asiago cheese, shredded
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Citrus and Fennel Salad with Peppery Greens

Citrus and Fennel Salad with Peppery Greens

Citrus and Fennel Salad with Peppery Greens
  • Servings:Makes 6
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Prepare grapefruit. Cut in half and use a knife to cut each half segment from the tough membranes. Place segments in a medium-size bowl. (If desired, use the juice left behind in the dressing.)
2. Peel the oranges. Separate the segments, cut each into 2 or 3 pieces, and add to grapefruit. Add fennel and parsley and stir to mix.
3. In a large bowl, whisk together orange juice, grapefruit juice, olive oil, salt, and pepper. Add arugula and watercress and toss to combine. Spread on a large platter.
4. Arrange orange-grapefruit mixture on top of greens. Garnish with Asiago cheese and serve immediately.
Source: Hannaford fresh Magazine, November - December 2009