Brussels Sprouts, Orange, and Fennel Salad Recipe Print Page

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Side Dishes

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