Orange and Fennel Salad

 

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• Cooking and Prep: 10 m
• Serves: 8
• Contains:

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

 

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Ingredients (15)

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

• 3 tablespoons Kedem White Wine Vinegar

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  Kedem White Wine Vinegar

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 2 tablespoons water

• 1 teaspoon fennel leaves, finely chopped

• 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 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

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Start Cooking

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.

Note:

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