Publix Aprons

Citrus Salad with Endive and Fennel

Citrus Salad with Endive and Fennel
Total Time:
20 minutes


1 grapefruit, segmented
2 oranges, for segments and juice
3 limes, for juice
3 heads Belgian endive
1 head radicchio
1 fennel bulb, thinly sliced
1/2 cup fresh Italian parsley, leaves only
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons coconut oil


  1. Peel grapefruit and oranges; separate fruit sections. Squeeze the orange membranes for juice (2 tablespoons); squeeze limes for juice (3 tablespoons).
  2. Separate endive leaves. Remove core from radicchio; cut radicchio leaves into 1/4-inch slices. Slice fennel; white part only (about 2 cups). Remove leaves from parsley. Place citrus fruit, endive, radicchio, fennel, and parsley in salad bowl.
  3. Whisk citrus juices, vinegar, salt, and oils until blended. Pour dressing over salad; toss gently to coat. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 120kcal; FAT 7.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 95mg; CARB 14g; FIBER 4.00g; SUGARS 8g; PROTEIN 2g; CALC 6%; VIT A 20%; VIT C 80%; IRON 4%

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