Enjoy this refreshing Fennell, Cranberry and Grapefruit Salad Recipe any time of the year. We love the blend of flavors between the slightly tart grapefruit to the dried cranberries
1 Fennel Bulb, large
1 jar or 1 large grapefruit Grapefruit sections, cleaned of pith & membrane, and sweetened
½ C Cranberries, dried
¼ C Almonds, sliced and toasted
2 Tbsp. Balsamic glaze
Using a mandolin or a very sharp knife, cut the fennel in very thin slices. Put into a large bowl
Drain the grapefruit from the juice, reserving 1 tablespoon
In a small container, mix the cranberries in with ¼ to ½ Cup of boiling water to rehydrate for 5 minutes.
Arrange the grapefruit on top of the fennel in the salad bowl.
When cranberries have cooled down, arrange them on the salad and top with the sliced almonds.
Upon serving, combine the reserved 1 Tbsp. of grapefruit juice with the balsamic glaze, and drizzle the dressing over the salad, toss and serve.