INGREDIENTS
1 small fennel bulb, white part, thinly sliced
1 watermelon radish, thinly sliced
1½ teaspoons (7 mL) extra-virgin olive oil
1 tablespoon (15 mL) fresh lemon juice
½ teaspoon (2 mL) white wine vinegar
¼ teaspoon (1 mL) honey
½ cup (125 mL) grapefruit segments
2 cups (500 mL) mixed salad greens
½ cup (125 mL) cooked quinoa
⅓ cup (75 mL) crumbled feta cheese
¼ cup (60 mL) pine nuts, toasted
Small handful of mint leaves
Sea salt and freshly ground black pepper
DIRECTIONS
In a large bowl, combine the sliced fennel, watermelon radish, olive oil, lemon juice, white wine vinegar, honey, grapefruit segments, and a few pinches of salt and pepper.
Toss to combine, then add the salad greens, quinoa, feta cheese, pine nuts, and mint. Toss again. Season with salt and pepper to taste.
SERVES: 4AS A SIDE OR 2 AS A MAIN