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Fennel and Orange Salad

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

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

Nutrition 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

How to Make It

  1. 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.