Grapefruit, Fennel and Radish Salad

  • Yield: 4 servings


1small bulb fennel, trimmed and triangular core and thinly sliced top to bottom
6 radishes, trimmed and thinly sliced
1 ruby red grapefruit, peeled and sectioned*
4 fresh basil leaves, minced
1/4cup dried cranberries
1tablespoon chopped walnuts
1tablespoon extra-virgin olive oil
1tablespoon rice vinegar or white wine vinegar
1tablespoon honey
pinch cayenne pepper
pinch kosher salt


  1. 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 Info *per serving

  • Calories 119
  • Fat 5g
  • Saturated Fat .57g
  • Cholesterol 0mg
  • Sodium 83mg
  • Carbohydrate 20g
  • Fiber 3g
  • Sugars 9g
  • Protein 1g