Ingredients25 m servings 343
- Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel, and hearts of palm, coating with the grapefruit juice. Pour mixture into another bowl, leaving a small amount of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder in the original bowl. Toss lettuce with the vinaigrette.
- Divide lettuce onto 4 plates. Evenly distribute the grapefruit mixture on top of the lettuce and top with the Gorgonzola cheese. Place avocado slices on each salad and serve.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 343 calories; 25.3 25.7 8.1 11 598 Full nutrition
ReviewsRead all reviews 6
Wow, yum! What a crisp, flavorful, refreshing salad! It's so pretty with its pastel colors too. This salad was an adventure for me since I've never had fennel or hearts of palm before. Turns...
The most adventuresome dish I've prepared to date. For culinary creativity, Jennifer deserves an "A." Salad dressing could be halved.
I loved this salad. I only changed the heart of palm for artichoke hearts and the gorgonzola for feta because I had them on hand.
So very delicious! Such a refreshing change from a everyday green salad.
I love this salad. I used white balsamic vinegar instead of red wine vinegar which makes it a little less acidic. Absolutely delicious. I needed a break from regular green salads, quinoa sala...