fbpx

Recipe by Nechama Cohen

Orange and Fennel Salad

add or remove this to/from your favorites

The tang of the oranges and the licorice flavor of the fennel are a unique and tasty combination.

 

Nechama Cohen tells us how we can enjoy delicious food—and really cut calories, carbs, and fat without cutting taste. Her Silver Award winning EnLITEned Kosher Cooking by Feldheim Publishers is also available in Hebrew as BishuLITE. You do not need to be on a diet to love this book.

Ingredients

Salad

  • 2 medium fennel

  • 6 cups romaine lettuce leaves, torn into bite-sized pieces

  • 1 cup radicchio leaves, torn into bite-sized pieces

  • 1 red onion, peeled and thinly sliced

  • 2 oranges, peeled and thinly sliced

Dressing

  • 1/2 tablespoon grated orange rind

  • sugar substitute equal to 1 teaspoon sugar

  • salt, to taste

  • pepper, to taste

Garnish

  • 1/4 cup sliced roasted almonds

Directions

Prepare the Salad

1.

Trim flowery leaves off the fennel and set aside. Remove and discard any discolored outer layers. Cut off the bottom. Pull apart the rest of the layers and rinse well. Pat dry and slice into thin half-rounds.

2.

Combine the prepared salad greens, onions, and oranges in a large bowl. Scatter fennel on top.

3.

Whisk together all ingredients for the dressing.

Notes:

To make a creamier dressing, add 1 tablespoon of light mayonnaise and whisk.

Nutrition Facts

Serving size: (cup) 1, (oz) 5.5, (g) 165 Calories 80 Protein (g) 3.3 Carbs (g) 7.2 Fat (g) 4.3 Sat. Fat (g) 0.4 Cholesterol (mg) 0 Sodium (mg) 9 Calcium (mg) 133 Fiber (g) 1.7      

Orange and Fennel Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments