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Fennel, Red Onion and Blood Orange Salad with Miso-Lime Vinaigrette

Fennel, Red Onion and Blood Orange Salad with Miso-Lime Vinaigrette

Nutrition Facts
  • cal. (kcal) 186
Fennel, Red Onion and Blood Orange Salad with Miso-Lime Vinaigrette
  • Makes: 4 servings
  • Carb Grams Per Serving: 29

Ingredients

  • 2 tablespoons chopped peanuts
  • 2 tablespoons finely chopped fresh mint
  • 1/2 teaspoon salt
  • 2 teaspoons freshly grated ginger
  • 4 teaspoons sugar
  • 4 teaspoons peanut oil
  • 2 tablespoons white miso paste
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 1 small red onion, peeled and thinly sliced (with a mandoline or V-slicer, if available)
  • 2 blood oranges, peeled and sectioned
  • 2 fennel bulbs, thinly sliced (with a mandoline or V-slicer, if available)
  • 1 bunch arugula, trimmed and washed well

Directions

  1. Arrange arugula on four plates; top with fennel, orange sections and onion.
  2. Whisk together lime juice, miso, oil, sugar, ginger and salt. Drizzle dressing over salad with mint and peanuts.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 186 cal., 8 g total fat (1 g sat. fat), 29 g carb. (7 g fiber), 5 g pro.

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