Fennel and Orange Salad

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 37%
  • Fat: 2.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.2g
  • Carbohydrate: 10.4g
  • Fiber: 3g
  • Cholesterol: 2mg
  • Iron: 0.7mg
  • Sodium: 145mg
  • Calcium: 62mg

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

  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.
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