1039 SOUTH BIG BEND BLVD. | RICHMOND HEIGHTS, MO 63117 | 314-974-2693
Spring Mixed Fennel & Orange Salad

Mar 13th, 2013

Comments: 0
Category: Nutrition

Spring Mixed Fennel & Orange Salad

1 tablespoon  red-wine vinegar
1 tablespoon  lemon juice
1 teaspoon  Dijon mustard
2 cloves  garlic, minced
1/8 teaspoon  salt, or to taste
Freshly ground pepper, to taste
1/4 cup  extra-virgin olive oil
1/2 cup  Kalamata olives, pitted and coarsely chopped
1 tablespoon  chopped fresh parsley
3   medium navel or Valencia oranges
10 cups  mixed lettuces, (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
2 heads  Belgian endive, sliced
2 bulbs  fennel, trimmed and sliced
1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
3. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.
Cover and refrigerate the vinaigrette (Step 1) for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours.
Calories 167, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 7 g, Sodium 274 mg, Carbohydrate 19 g, Fiber 9 g, Protein 4 g, Potassium 958 mg. Daily Values: Vitamin A 100%, Vitamin C 100%. Exchanges: Fruit 0.5,Vegetable 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet


Add a comment

Your email address will not be shared or published. Required fields are marked *

You must be logged in to post a comment.