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Lemon-Orange Fennel Salad

Yield 6 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

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