by Charmaine Broughton
If you’ve resolved to eat more fruits and vegetables, this is the salad for you. It tastes amazing and takes minutes to prepare. Mix any leftovers with chopped grilled chicken or salmon for a nutritious brown-bag lunch.
1 medium fennel bulb, core removed and very thinly sliced
2 ripe persimmons, cut in half and thinly sliced
2 pink grapefruits, peeled and segmented
2 tbsp. (30 mL) chopped green onion
½ tsp. (2 mL) cider vinegar
½ tsp. (2 mL) maple syrup
Quality olive oil, salt and pepper
Toss salad ingredients with vinegar and maple syrup. Drizzle with olive oil and season with salt and pepper. Makes about 4 cups (1 L).
Per Serving (1 cup)
3.8 g Total Fat
0.5 g Saturated Fat
0 Trans Fat
0 mg Cholesterol
150 mg Sodium
33.9 g Carbohydrate
6.9 g Fibre
22.1 g Sugars
2.2 g Protein
Charmaine Broughton is a food media specialist, avid runner and eater, and mother of two active (and always hungry) teenage boys, Tyler and Colgan. See more of what she is up to at charmainebroughton.com.