Carrot, Fennel and Citrus Salad

Serves: 3|Prep: 5 minutes|Cook: 0 minutes|Total: 5 minutes |Provided by Grimmway Farms


  • 8 ounces Grimmway Farms baby carrots, cut in half lengthwise
  • ½ bulb fennel, thinly sliced, fronds reserved for garnish
  • 1 grapefruit, peeled and segmented
  • ½ cup parsley leaves
  • ½ cup toasted pecans, roughly chopped
  • Dressing: juice of 1 lemon, 1 tablespoon honey, 2 tablespoon red wine vinegar, 1/3 cup olive oil, Kosher salt and freshly cracked black pepper


  1. Whisk together in a large bowl, lemon juice, honey and vinegar.
  2. Slowly stream in olive oil while whisking. Season with salt and pepper to taste.
  3. Add carrots, fennel, grapefruit and half the parsley leaves to the bowl with the dressing.
  4. Toss until all are coated. Transfer to a plate or platter.
  5. Sprinkle with pecans and remaining parsley leaves. Garnish with fennel fronds and serve immediately.