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Brussels Sprouts, Orange, and Fennel Salad

Brussels Sprouts, Orange, and Fennel Salad

Cooking Light MARCH 1997

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 25%
  • Fat: 2.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.6g
  • Carbohydrate: 17.8g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 167mg
  • Calcium: 100mg
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Brussels Sprouts, Orange, and Fennel Salad recipe

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