Brussels Sprouts, Orange, and Fennel Salad

recipe

Yield:

2 servings (serving size: 1-1/2 cups)

Recipe from

Nutritional Information

Calories 102
Caloriesfromfat 25 %
Fat 2.8 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 1.3 g
Protein 4.6 g
Carbohydrate 17.8 g
Fiber 6.9 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 167 mg
Calcium 100 mg

Ingredients

2 tablespoons white wine vinegar
1 teaspoon grated orange rind
2 teaspoons water
1 teaspoon vegetable oil
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups trimmed Brussels sprouts (about 1/2 pound)
3/4 cup thinly sliced fennel
2 small oranges, peeled, quartered, and thinly sliced

Preparation

Combine first 7 ingredients in a bowl. Stir well; set aside.

Steam Brussels sprouts, covered, 8 minutes. Rinse sprouts under cold water; drain well. Cut sprouts in half lengthwise. Add sprouts, fennel, and oranges to vinegar mixture; toss well.

Note:

March 1997
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