Blood Orange and Fennel Salad
This tangy winter salad gets bold flavor from fresh mint, goat cheese, and ruby blood orange.
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Blood Orange and Fennel Salad
Directions
- Peel and slice 4 of the oranges. Juice remaining orange, reserving 2 tablespoons. Arrange oranges, onion, fennel, and goat cheese on serving plates. Drizzle with oil, 2 tablespoons orange juice, and vinegar. Season each with salt and pepper and sprinkle with pistachios and fresh mint.
Nutrition Facts (Blood Orange and Fennel Salad)
- Per serving:
- 317 kcal ,
- 22 g fat
- (8 g sat. fat ,
- 2 g polyunsaturated fat ,
- 11 g monounsaturated fat ),
- 22 mg chol. ,
- 229 mg sodium ,
- 21 g carb. ,
- 5 g fiber ,
- 15 g sugar ,
- 10 g pro.