Orange and Fennel Salad
|Navel oranges||4 Medium|
|Fennel bulb||1 Medium, thinly sliced (using mandoline, about 3 cups)|
|Red onion||1⁄4 Cup (4 tbs), thinly sliced (using mandoline)|
|Lemon olive oil||1 Tablespoon (Food You Feel Good About Sicilian Lemon Extra-Virgin Olive Oil)|
|Baby arugula/Fresh baby spinach||10 1⁄2 Ounce (2 package- 5.25 ounce each)|
|Chives||3 Tablespoon, chopped finely|
|Cracked black pepper||To Taste|
1. Remove zest from one orange and set aside. Remove and discard pith (white membrane beneath skin).
2. Remove peel and pith from remaining oranges. Working over a bowl to catch juice, cut along membranes on both sides of each orange section and lift out section. Repeat, putting sections in separate bowl.
3. Squeeze remaining membranes over juice bowl and discard. Repeat for all oranges, including zested orange.
4. Combine fennel, orange sections, zest, and onion in bowl with orange juice.
5. Add olive oil; season with salt and pepper to taste. Toss gently to caress the ingredients with the dressing.
6. Refrigerate the salad for 1 hour.
7. Drain orange mixture; reserving juice. Add juice to greens, tossing to blend. Season to taste with salt and pepper.
8. Arrange dressed greens on 8 salad plates and portion orange mixture over salad greens. Garnish with chives.
Orange-fennel mixture can be made ahead and refrigerated for up to 4 hours.
Calories 86 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.4%
Saturated Fat 0.26 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 74.9 mg3.1%
Total Carbohydrates 17 g5.5%
Dietary Fiber 3.9 g15.8%
Sugars 9.6 g
Protein 2 g4.9%
Vitamin A 28.3% Vitamin C 118.8%
Calcium 12.3% Iron 5.6%
*Based on a 2000 Calorie diet