Fennel Salad

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Yield
4 cups (serving size: 1 cup)
January 2003
RECIPE BY Oxmoor House

Prep: 5 minutes.

Ingredients

  • 2 cups thinly sliced fennel bulbs (about 4 small bulbs)
  • 1 small red onion, thinly sliced
  • 1 cup bottled citrus sections or fresh orange sections
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fennel fronds

Nutritional Information

  • Calories 66
  • Caloriesfromfat 33%
  • Fat 2.4g
  • Satfat 0.3g
  • Monofat 1.7g
  • Polyfat 0.2g
  • Protein 1.3g
  • Carbohydrate 11g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 0.5mg
  • Sodium 259mg
  • Calcium 46mg

How to Make It

Combine first 3 ingredients in a large bowl. Add oil and remaining ingredients, tossing gent-ly to coat.

Cooking Light Superfast Suppers

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