Steve Mydelski/Baptist Hospital
1 large fennel bulb (sometimes called anise, about 1 lb)
2 large navel oranges, sliced
1 ruby red or pink grapefruit, segmented
1 medium red onion, sliced
1/4 c loosely packed fresh mint leaves
1/4 c fresh grapefruit juice
1/4 c safflower oil
2 t Dijon mustard
1 t minced garlic
Salt and freshly ground black pepper
To make the dressing, place all the ingredients in a jar. Cover and shake well. (You should have about ½ cup vinaigrette.) Refrigerate until needed.
Trim stalks from fennel and with a mandoline or knife, thinly slice fennel bulb crosswise. With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. Again cutting from top to bottom, remove peel and pith. Cut oranges crosswise into ¼-inch thick slices.
Combine all of the vegetables and fruit in a bowl and toss with dressing.
Pink grapefruit provides a variety of important nutrients in one convenient, tasty package:
Pectin - the soluble fiber that is effective in lowering cholesterol levels.
Potassium - important in controlling blood pressure.