Fennel and Orange Salad Recipe Print Page

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Salad Recipes

Fennel and Orange Salad

Cooking Light DECEMBER 2005

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

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.

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

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Fennel and Orange Salad recipe