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Brussels Sprouts, Orange, and Fennel Salad

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

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

Nutrition 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

How to Make It

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

  2. 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.