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Fennel And Orange Salad

Yield: 4 side-dish servings

Start to Finish 15 mins

Ingredients

2 mediumfennel bulbs
2 mediumblood oranges
Orange juice (optional)
1/4 cup olive oil
2 tablespoons balsamic vinegar
Butterhead (Bibb or Boston) lettuce leaves
Snipped fresh chives

Directions

1. Cut off and discard upper stalks of fennel bulbs; if desired, reserve some of the feathery leaves. Cut off a thin slice from base of fennel bulbs. Remove and discard any wilted outer layers. Wash fennel and cut each bulb into 1/4-inch slices, discarding core. Set aside.

2. Peel and section blood oranges over a large bowl to catch the juice. For dressing, in the same bowl, whisk together the reserved orange juice,* the olive oil, and vinegar.

3. Line four salad plates with lettuce leaves. Arrange the fennel slices and orange sections on lettuce; sprinkle with chives. Drizzle dressing over salads. If desired, garnish salads with reserved fennel leaves. Makes 4 side-dish servings.

From the Test Kitchen

*You need 1/2 cup orange juice for the dressing. If you don't get enough from the blood oranges, add enough orange juice to measure 1/2 cup.

Nutrition Facts (Fennel And Orange Salad)

cal. (kcal) 173,
Fat, total (g) 14,
sat. fat (g) 2,
carb. (g) 12,
fiber (g) 2,
pro. (g) 1,
sodium (mg) 25,
Percent Daily Values are based on a 2,000 calorie diet

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