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Fennel & Orange Salad with Toasted Pistachios

From: EatingWell

For this elegant salad, sweet-tasting fennel bulbs are thinly sliced and tossed with salty toasted pistachios, sweet oranges and tangy lime juice. Jicama or radishes add another layer of texture and earthy flavor.

Servings: 4 servings, 1 cup each
Prep: 20 mins
Total: 25 mins
Rated : Not yet rated
2   navel oranges, peeled, quartered and thinly sliced
1 small bulb  fennel, quartered, cored and very thinly sliced crosswise
1 cup  very thinly sliced radishes, (about 8 radishes) or diced peeled jicama (see Note)
1/4 cup  coarsely chopped fresh cilantro
2 tablespoons  extra-virgin olive oil, or pistachio oil
1 tablespoon plus 1 teaspoon  lime juice
1/4 teaspoon  salt
  Freshly ground pepper, to taste
6 tablespoons  shelled salted pistachio nuts, toasted and chopped
1. Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a bowl. Gently toss to mix. Just before serving, sprinkle nuts over the salad.
Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor.
Nutrition Facts
Calories 186, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Sodium 180 mg, Carbohydrate 17 g, Fiber 5 g, Protein 4 g, Potassium 499 mg. Daily Values: Vitamin C 85%. Exchanges: Fruit 0.5, Vegetable 1, Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet

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