Fennel Salad

Oxmoor House
Prep: 5 minutes.
4 cups (serving size: 1 cup)

Ingredients

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2 cups thinly sliced fennel bulbs (about 4 small bulbs)
1 small red onion, thinly sliced
1 cup bottled citrus sections or fresh orange sections
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fennel fronds

Preparation

Combine first 3 ingredients in a large bowl. Add oil and remaining ingredients, tossing gent-ly to coat.

Created date

April 2008

Nutritional Information

Calories 66
Caloriesfromfat 33 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 1.3 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 259 mg
Calcium 46 mg