Fennel and Orange Salad
(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|