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Orange-Fennel Salad

Yield 6 servings

Ingredients

  • 1 (6 1/2-ounce) jar quartered marinated artichoke hearts
  • 2 1/2 teaspoons lemon juice
  • 1/4 teaspoon pepper
  • 3 cups shredded fennel bulb (about 1 large)
  • 12 Bibb lettuce leaves
  • 1 small sweet onion, cut into 6 wedges
  • 12 kalamata olives, pitted
  • 2 medium peeled oranges, each cut into 6 slices

Nutrition Information

  • calories 81
  • caloriesfromfat 39 %
  • fat 3.5 g
  • satfat 0.5 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 2.7 g
  • carbohydrate 11.9 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 188 mg
  • calcium 88 mg

How to Make It

  1. Drain the artichoke hearts, reserving 1 tablespoon marinade. Set aside 12 artichoke-heart quarters, reserving the remaining quarters for another use. Combine the reserved marinade, lemon juice, and pepper; stir well with a wire whisk. Set dressing aside.

  2. Spoon 1/2 cup fennel on each of 6 lettuce-lined salad plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2 artichoke-heart quarters, 2 olives, and 2 orange slices around fennel. Drizzle dressing evenly over salads.