FENNEL ORANGE SALAD

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Fennel Orange Salad image

A wonderful combination of flavours, serve as a starter or side dish. Please note the resting time of 2 or more hours. There is a little instruction video of how to segment an orange the way the experts do - see link in step 3 of the directions. Enjoy!

Provided by Nif_H

Categories     Oranges

Time 10m

Yield 2 1 1/2 cup servings

Number Of Ingredients 8

10 ounces fennel bulbs, stalks, fronds and outer leaves trimmed, thinly sliced (about 2 cups)
1 small orange, navel, segmented (see step 3)
1 small red onion, halved, thinly sliced (about 1/3 cup)
2 tablespoons white wine vinegar
2 teaspoons olive oil
1/2 teaspoon table salt
1/4 teaspoon cumin seed
1/4 teaspoon black pepper, freshly ground

Steps:

  • Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight.
  • Serve cold or at room temperature.
  • How to segment an orange (copy and paste in your browser window - http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37881.

Nutrition Facts : Calories 122, Fat 4.9, SaturatedFat 0.7, Sodium 657.1, Carbohydrate 19.5, Fiber 6.2, Sugar 6, Protein 2.7

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #fruit     #vegetables     #easy     #citrus     #oranges     #3-steps-or-less

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