Fennel, Orange, and Parmigiano Salad
If possible, use a mandoline to cut the fennel into uniform, paper-thin slices. Make the vinaigrette up to 3 days in advance, and shave the cheese up to a day ahead; store separately in the refrigerator.
Recipe by Cooking Light April 2004
Gallery
Credit:
Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
95 calories; calories from fat 30%; fat 3.2g; saturated fat 1.3g; mono fat 1.4g; poly fat 0.2g; protein 4.3g; carbohydrates 13.9g; fiber 3.4g; cholesterol 5mg; iron 1.2mg; sodium 247mg; calcium 147mg.