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Citrus & Fennel Salad

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

?

Ready

20 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ¼ pounds fennel bulb
fresh
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1 teaspoon orange zest
grated
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¼ teaspoon salt
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teaspoon black pepper
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¼ teaspoon fennel seeds
crushed
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¼ cup orange juice
unsweetened
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1 tablespoon olive oil
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1 each oranges
seedless, each peeled and cut crosswise into 8 slices
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2 Pink grapefruit
each cut crosswise into 4 slices
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1 small onions
purple, sliced into rings
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1 small radicchio
head, small
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Ingredients

Amount Measure Ingredient Features
567 g fennel bulb
fresh
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5 ml orange zest
grated
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1.3 ml salt
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0.6 ml black pepper
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1.3 ml fennel seeds
crushed
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59 ml orange juice
unsweetened
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15 ml olive oil
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1 each oranges
seedless, each peeled and cut crosswise into 8 slices
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2 Pink grapefruit
each cut crosswise into 4 slices
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1 small onions
purple, sliced into rings
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1 small radicchio
head, small
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Directions

Trim Outer Leaves From Fennel; Reserve 1 tablespoon feathery Leaves.

Cut Fennel Bulb in Half Crosswise and Then Lengthwise Into Thin Slices.

Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice and Oil in A Medium Bowl, Tossing Gently.

Cover and Chill.

Drain, Reserving Liquid.

Spoon Fennel Mixture Into Center Of A Round Serving Platter.

Arrange Oranges and Grapefruit Around Fennel Mixture; Top With Onion.

Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange and Grapefruit Slices.

Drizzle With Reserved Orange Juice Mixture.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 5031% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 111mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 34%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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