Grapefruit and Kiwifruit Salad

Grapefruit and Kiwifruit Salad

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From: Diabetic Living Magazine

Slices of green kiwifruit, sections of ruby red grapefruit and fresh-tasting fennel—this fruit salad is bursting with flavor and gorgeous color. The crumbled bacon on top provides a pleaseant, savory taste that really compliments the sweet fruit.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon grapefruit juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon minced shallot
  • ½ teaspoon Dijon-style mustard
  • ½ teaspoon agave nectar or honey
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt
  • 1 tablespoon olive oil
  • ½ head red leaf or green oak lettuce, ribs removed and leaves torn
  • 1 cup thinly sliced fennel bulb (about ½ bulb)
  • 1 cup ruby red grapefruit sections
  • 2 medium kiwifruit, peeled and sliced (1 cup)
  • 2 slices bacon, crisp-cooked, drained and crumbled (see Tip)

Preparation

  • Prep

  • Ready In

  1. Prepare vinaigrette: In a small bowl, whisk together grapefruit juice, white wine vinegar, shallot, mustard, agave nectar or honey, pepper and salt. Drizzle in olive oil, whisking to combine. Set aside.
  2. In a large bowl, toss together lettuce, fennel and vinaigrette. Transfer mixture to a large serving platter. Top with grapefruit sections and kiwifruit slices. Garnish with crumbled bacon.
  • Tip: To bake pork bacon, place slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked. Drain well on paper towels.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 116 calories; 5 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 3 g protein; 19 mcg folate; 4 mg cholesterol; 9 g sugars; 3,602 IU vitamin A; 62 mg vitamin C; 42 mg calcium; 1 mg iron; 192 mg sodium; 324 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (72% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 vegetable, ½ fruit

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