Fennel and Orange Salad

recipe

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 71
Caloriesfromfat 37 %
Fat 2.9 g
Satfat 0.9 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 10.4 g
Fiber 3 g
Cholesterol 2 mg
Iron 0.7 mg
Sodium 145 mg
Calcium 62 mg

Ingredients

4 cups thinly sliced fennel bulb (about 2 large bulbs)
1 1/2 cups orange sections (about 3 oranges)
2 tablespoons white wine vinegar
1 teaspoon poppy seeds
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 garlic clove, minced
1/4 cup (1 ounce) crumbled goat cheese

Preparation

Combine fennel and orange in a large bowl. Combine vinegar and next 6 ingredients (through garlic); stir well with a whisk. Drizzle vinegar mixture over fennel mixture; toss to coat. Sprinkle with cheese. Serve immediately.

December 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note