Winter Salad

Adapted from Cooking Light Annual Recipes, 2009

This is quite a different salad for me. I usually make leafy greens with raw veggies and/or dried fruit, but I think this salad is a delightful change and perfect for a side dish for the winter. The fennel, grapefruit, raisins and avacado go to perfectly together…who would have thought!

1/2 fennel bulb, sliced thin
2 stalks celery, sliced diagonally, thin
3 cups lettuce, spring mix:)
1/2 cup golden raisins, hydrated with 1 T. honey
1 grapefruit, peeled, sectioned and cut into bite-sizes, keep a little bit of the juice
1/8 c. pine nuts, toasted
1/2 avocado, chopped

1 lemon, juiced
1 T. olive oil
salt and pepper

In a small bowl, combine fennel, celery, lemon, oil and salt and pepper. Cover and refrigerate for 2 hours. In a larger bowl, combine lettuce, grapefruit, avocado, raisins, and pine nuts. Toss. Add fennel mixture and toss to combine. Serve cold.


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