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Fennel-Orange Salad

Source of Recipe

AHA Around the World Cookbook

Fennel-Orange Salad
Serves 4

A flavorful dressing that incorporates the feathery tops of the mildly licorice-flavored fennel bulb enhances this crispy salad.

Dressing
3 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1 teaspoon chopped fennel leaves (optional)
1 clove garlic, minced
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon black pepper

Salad
4 cups torn romaine lettuce (4 ounces)
1 cup torn radicchio leaves (1 ounce)
2 fennel bulbs, ends trimmed and thinly sliced
2 medium oranges, peeled and sliced crosswise, seeds removed (about 2 cups)

Combine dressing ingredients in a small nonmetallic bowl. Set aside.

For the salad, place romaine and radicchio in a large bowl. Scatter fennel on top and pour dressing over all. Toss lightly. Arrange oranges over salad and serve.

Cooks Tip on Radicchio: Radicchio adds color to green salads. This member of the chicory family has small, delicate leaves that range in color from purple to red with white accents. It has an assertive flavor, so you'll need only a few leaves to perk up your salads.

One serving (2-1/4 cups salad and 1 tablespoon dressing) equals: Calories 118…Protein 3gm… Carbohydrate 21gm…Cholesterol 0 mg… Sodium 137 mg…Total fat 4gm