Pale fennel, dark green parsley, and magenta radicchio glisten with the citrusy vinaigrette. Serve this salad with Butternut Squash Soup with Toasted Walnuts.

Joanne Weir
Recipe by Cooking Light October 2005


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • Place golden raisins in a small saucepan, and cover with water. Bring to a boil; remove from heat. Cover and let stand 10 minutes. Drain well.

  • Place sliced fennel, torn radicchio, and parsley leaves in a large bowl, and toss gently to combine. Combine the orange juice, vinegar, olive oil, salt, and black pepper, stirring well with a whisk. Stir in raisins. Drizzle orange juice mixture over fennel mixture, and toss gently to coat. Arrange 1 1/3 cups salad on each of 6 plates; sprinkle each serving with 1 teaspoon nuts.

Nutrition Facts

91 calories; calories from fat 38%; fat 3.8g; saturated fat 0.4g; mono fat 1.7g; poly fat 1.2g; protein 2.3g; carbohydrates 14.3g; fiber 3g; iron 1.9mg; sodium 243mg; calcium 61mg.