Fennel, Orange and Caper Salad

20 minutes Prep: 20 minutes Cook: 0 minutes

131 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	each	fennel bulbs
1	tablespoon	capers	drained
1	tablespoon	dill weed	fresh, chopped

Dressing
1/4	each	orange	seeded
2	teaspoons	red wine vinegar
1	tablespoon	dijon mustard
2	teaspoons	sugar
1/2	teaspoon	salt
4	tablespoons	olive oil

Directions

Trim the stalks from the fennel, cut the bulb in half lengthwise.

then cut crosswise into very thin slices.

Place in a large bowl with the capers and the dill.

Make the dressing.

Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt.

Process until smooth.

With the motor running slowly, pour in the olive oil.

Pour over the fennel, toss well and serve.

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Categories this recipe belongs to

Salad

Nutrition Facts

Serving Size 33g

Amount per Serving

Calories 131 91% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 399mg	17%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	2%
Sugars 3.0g
Protein 0.0g	1%

Vitamin A	1%		Vitamin C	8%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

Thai Pasta and Seafood Salad

Where is "Pasta" in the recipe? I added cooked spaghetti (broken into small pieces) into the salad. The dressing was pretty nice, adding some red pepper flakes for a kick. This would make a great salad using cooked chicken, too.

Reviewed by misha