Fresh Fennel and Orange Salad
(makes 4 servings)
| 1 | tablespoon (15 ml) olive oil |
| 1 | tablespoon (15 ml) white wine vinegar |
| 1/4 | teaspoon (1.25 ml) crushed dried rosemary |
| 4 | large butter lettuce leaves, rinsed and crisped |
| 1 | tablespoon (8 g) broken pecan pieces |
- Grate 1/4 teaspoon orange zest from one of the oranges. Juice the orange, whisk in the orange zest, olive oil, wine vinegar, and rosemary. Set aside.
- Cut off and discard peel and all white membrane from remaining orange. Thinly slice orange crosswise and set aside.
- Trim fennel head and cut lengthwise into quarters. Remove and discard core. Slice fennel quarters crosswise. Mix the fennel with the orange juice-oil mixture. Cover and refrigerate for 15 minutes.
- When ready to serve, place crisped lettuce leaves on 4 individual salad plates. Top with fennel mixture and orange slices. Sprinkle each with some of the pecan pieces. Serve at once.
| Per serving: | 107 calories (39% calories from fat), 3 g protein, 5 g total fat (0.6 g saturated fat), 15 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 39 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (1/2 fruit, 1 1/2 vegetable), 1 fat |
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