To save time, make this refreshing salad the day before you plan to serve it.

Recipe by Cooking Light December 1998

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Yield:
12 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • Grate 1 1/2 tablespoons rind, and set aside. Peel and section oranges over a bowl to measure 3 cups; squeeze membranes to extract juice. Set sections aside, reserving 1/2 cup juice. Discard membranes. Combine rind, reserved juice, oil, salt, and pepper in a blender, and process until smooth.

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  • Trim tough outer leaves from fennel; mince feathery fronds to measure 1/4 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Cut each half crosswise into thin slices to measure 3 cups. Combine fennel, orange sections, and juice mixture, and toss gently. Sprinkle with fronds.

Nutrition Facts

53 calories; calories from fat 41%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 1.2g; carbohydrates 7.8g; fiber 2.1g; iron 0.7mg; sodium 51mg; calcium 45mg.
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