Lemon-Orange Fennel Salad

recipe

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Caloriesfromfat 29 %
Fat 2.6 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.8 g
Carbohydrate 16 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 229 mg
Calcium 67 mg

Ingredients

4 cups thinly sliced fennel bulb (about 2 bulbs)
2 cups orange sections (about 3 oranges)
1 cup lemon sections, peeled (about 2 lemons)
1/2 cup thinly sliced red onion
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fennel fronds
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine all ingredients in a large bowl; toss gently to coat. Chill 1 hour.

David Bonom,

Cooking Light

June 2006
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