Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Fennel and Arugula Salad with Grapefruit

Salad - Fruit - -

INGREDIENTS

1 fennel bulb
2-3 cups arugula leaves or mesclun
1/2 red onion, very thinly sliced
2 grapefruits, peeled and sectioned over a bowl, save the juice for the dressing
Light Citrus Dressing
2 T canola or other vegetable oil
1/4 cup fresh grapefruit juice
3/4 cup drained soy yogurt (or probably silken tofu w/ lemon juice)
1/2 t ground fennel seeds
1/2 t ground black pepper
1-2 T sugar (or some sort of sweetener to taste)

METHOD

Trim and rinse the fennel bulb. Cut it in half lengthwise, thinly slice each half into semicircles, and transfer to a serving bowl. Rinse and dry the arugula or mesclun, tear the leaves into bite-sized pieces, add them to the bowl, and top with the red onion slices and grapefruit sections. Cover the bowl with a damp towel and chill until ready to serve.

In small bowl, whisk together all of the dressing ingredients until creamy. Refrigerate the dressing in a glass jar until ready to serve. Just before serving, pour the dressing over the salad and toss gently to distribute well.

NOTES

From Moosewood Restaurant Daily Special (veganized).

posted by Carey

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