Fennel and Orange Salad
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(makes 4 servings)
| 1 | fresh fennel bulb, 12 ounces (360 g), cut in half, cored, and thinly sliced 1 navel orange, 14 ounces (420 g), peeled, halved, and thinly sliced |
| 1 | tablespoon (15 ml) olive oil |
| 1 | tablespoon (15 ml) balsamic vinegar |
| 1 | tablespoon (15 ml) fresh orange juice |
| 1 | small garlic clove, minced |
| 6 | cups (336 g) mixed salad greens |
- Place the fennel and sliced orange in a bowl.
- In a small cup, combine the oil, vinegar, orange juice, and garlic. Mix well. Pour over the fennel and orange; toss gently to coat.
- To serve, place the salad greens in a serving bowl. Top with the fennel and orange mixture. Toss just before serving.
| Per serving: | 108 calories (29% calories from fat), 3 g protein, 4 g total fat (0.5 g saturated fat), 18 g carbohydrate, 6 g dietary fiber, 0 cholesterol, 67 mg sodium |
| Exchanges: | 1/2 carbohydrate (1/2 fruit), 2 vegetable, 1 fat |
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