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Wild Rice Fennel And Orange Salad

Diet.Chef's picture
Ingredients
  Fennel 3⁄4 Pound, washed
  Uncooked wild rice 1⁄2 Cup (8 tbs)
  Grated orange rind 1 Tablespoon
  Navel orange 1 Large, peeled, seeded, and sectioned
  Green onions 1⁄4 Cup (4 tbs), diagonally sliced
  Chopped fresh parsley 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Freshly ground pepper 1 Dash
  Champagne vinaigrette 1⁄4 Cup (4 tbs)
Directions

Trim leaves off fennel and mince, reserving 1 1/2 teaspoons.
Trim off rough outer stalks and discard.
Cur bulb in half lengthwise,- remove core.
Cur crosswise into 1/8-inch slices.
Cook wild rice according to package directions, omitting salt and fat; drain well.
Combine reserved sliced fennel, minced leaves, rice, and next 6 ingredients in a medium bowl; toss gently.
Pour Champagne Vinaigrette over salad, and toss gently.
Cover; chill thoroughly.

Recipe Summary

Method: 
Tossed
Course: 
Fruit Dessert

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