Fennel, Orange, and Parmigiano Salad

Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

If possible, use a mandoline to cut the fennel into uniform, paper-thin slices. Make the vinaigrette up to 3 days in advance, and shave the cheese up to a day ahead; store separately in the refrigerator.

Yield: 12 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 30%
  • Fat: 3.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.3g
  • Carbohydrate: 13.9g
  • Fiber: 3.4g
  • Cholesterol: 5mg
  • Iron: 1.2mg
  • Sodium: 247mg
  • Calcium: 147mg

Ingredients

  • Vinaigrette:
  • 2 teaspoons grated orange rind
  • 6 tablespoons fresh orange juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Salad:
  • 6 cups very thinly sliced fennel bulb (about 3 small bulbs)
  • 6 cups torn Bibb lettuce
  • 2 1/2 cups orange sections
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese

Preparation

  1. To prepare vinaigrette, combine first 8 ingredients, stirring with a whisk.
  2. To prepare salad, combine fennel, lettuce, orange sections, parsley, and Parmigiano-Reggiano cheese in a large bowl; toss well. Drizzle with vinaigrette; toss gently to combine.
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