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Lemon-Orange Fennel Salad

Lemon-Orange Fennel Salad

Cooking Light JUNE 2006

  • 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

Preparation

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

Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 29%
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 16g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 229mg
  • Calcium: 67mg
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Lemon-Orange Fennel Salad recipe

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