Orange-Fennel Salad

Cooking Light
6 servings

Ingredients

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1 (6 1/2-ounce) jar quartered marinated artichoke hearts
2 1/2 teaspoons lemon juice
1/4 teaspoon pepper
3 cups shredded fennel bulb (about 1 large)
12 Bibb lettuce leaves
1 small sweet onion, cut into 6 wedges
12 kalamata olives, pitted
2 medium peeled oranges, each cut into 6 slices

Preparation

Drain the artichoke hearts, reserving 1 tablespoon marinade. Set aside 12 artichoke-heart quarters, reserving the remaining quarters for another use. Combine the reserved marinade, lemon juice, and pepper; stir well with a wire whisk. Set dressing aside.

Spoon 1/2 cup fennel on each of 6 lettuce-lined salad plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2 artichoke-heart quarters, 2 olives, and 2 orange slices around fennel. Drizzle dressing evenly over salads.

Created date

May 2004

Nutritional Information

Calories 81
Caloriesfromfat 39 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 2.7 g
Carbohydrate 11.9 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 188 mg
Calcium 88 mg