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Recipes Salads Green
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| Servings: | 8 |
| Author Notes: | The tang of the oranges and the licorice flavor of the fennel are a unique and tasty combination. |
| Ingredients: |
2 medium fennel 6 cups romaine lettuce leaves, torn into bite-sized pieces 1 cup radicchio leaves, torn into bite-sized pieces 1 red onion, peeled and thinly sliced 2 oranges, peeled and thinly sliced Dressing: 3 tablespoons white wine vinegar 2 tablespoons olive oil 2 tablespoons water 1 teaspoon fennel leaves, finely chopped 2 cloves garlic, minced 1/2 tablespoon grated orange rind sugar substitute equal to 1 teaspoon of sugar salt and pepper to taste Garnish: 2 tablespoons slivered or sliced roasted almonds |
| Instructions: |
Trim off flowery leaves and outer layers of the fennel. Cut off the bottom. Pull apart the rest of the layers and rinse well. Pat dry and slice into thin half rounds. Combine the prepared salad greens, onions and oranges in a large bowl. Scatter fennel on top. whisk together all ingredients for the dressing. Pour over the salad and top with almonds Note: To make a creamier dressing, add 1 tablespoon of light mayonnaise and whisk. Serving size: 1-1/3 cup (5.5 ounces) (g: 165); Calories: 80; Protein (g): 3.3; Carbohydrates (g): 7.2; Fat (g): 4.3; Sat. Fat.(g): 0.4; Cholesterol (mg): 0; Sodium (mg): 9; Calcium (mg): 133; Fiber (g): 1.7. Exchanges: 1 free vegetable, 1/4 fruit, 1 fat |
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