Orange And Fennel Salad

Course : Salads
Serves: 1
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Ingredients:

4 medium navel oranges
2 medium size fennel bulbs
1 small red onion
4 tablespoons extra virgin olive oil
1 teaspoon freshly ground pepper
 

Preparation / Directions:

Peel the oranges with a knife so as to remove all of the white pith. With a sharp knife, cut along the membranes separating segments so as to remove them. Wash the fennel and remove green stalks and any bruised or discolored outer leaves. Slice cross-wise as thinly as possible. Use a mandoline or other slicing device if you have one. Peel the onion and remove both ends. Slice cross-wise as thinly as possible. Again, use a mandoline or other slicing device if you have one. Combine orange supremes, fennel and onion in a bowl and toss with olive oil. Serve with freshly grated pepper as is or atop a bed of lettuce. For 4 to 6 people.

 

Nutritional Information:

796 Calories (kcal); 55g Total Fat; (58% calories from fat); 8g Protein; 79g Carbohydrate; 0mg Cholesterol; 10mg Sodium


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