A crisp, light, Asian-influenced salad – great for lunch or dinner!
2 cups arugula
1 1/2 cups thinly sliced fennel
1 cup thinly sliced celery on the bias
1 grapefruit cut into supremes
Thinly slice the fennel using a mandoline on the 1/8-inch setting.
Cut the celery thinly on the bias for an attractive presentation.
Grapefruit segments top off this salad with a juicy, bittersweet tang. Read the post on cut How to Cut Citrus Supremes to get these lovely jewels!
Toss the arugula, fennel and celery together with the vinaigrette and top with the grapefruit segments drizzled with a little vinaigrette.
Use a mandolin set to the 1/8-inch opening to slice the fennel.
Keywords: side dish, vegan salad, fruit salad