SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 87.8
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 155.1 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Healthy Fennel, orange and red cabbage salad calories by ingredient
Report Inappropriate Recipe

Healthy Fennel, orange and red cabbage salad

Submitted by: BABYLUVMONKEY
Healthy Fennel, orange and red cabbage salad

Introduction

Three distinctive flavors--fruity orange, faintly licorice fennel and red cabbage--come together as one in this satsifying salad. The dressing is a slightly sweet mix of orange juice concentrate and balsamic vinegar. Three distinctive flavors--fruity orange, faintly licorice fennel and red cabbage--come together as one in this satsifying salad. The dressing is a slightly sweet mix of orange juice concentrate and balsamic vinegar.
Number of Servings: 6

Ingredients

    1 large fennel bulb with feathery top
    3 tablespoons fresh lemon juice
    1 teaspoon fruity olive oil
    1/4 teaspoon sea salt
    2 navel oranges
    2 tablespoons frozen orange juice concentrate
    2 tablespoons balsamic vinegar
    Freshly ground black pepper
    1 head red cabbage

Directions


1. Cut off stalks from fennel bulb. Set aside a few feathery tops and discard the tough stalks. Slice about 1/4 inch (6 mm) off the base of the bulb and trim any bruised or discolored areas. Slice the bulb in half vertically, then slice into thin "half moons."
2. In a salad bowl, toss fennel slices with olive oil, lemon juice and 1/8 teaspoon salt.
3. Finely chop fennel tops and set aside.
4. Working over a bowl to catch any juice, remove orange peels with a sharp knife. Slice oranges into rounds, then cut rounds in half and add to the bowl with the fennel. To the orange juice in the bowl, add orange juice concentrate, balsamic vinegar, 1/8 teaspoon salt, a generous grinding of pepper and 1 tablespoon chopped fennel tops. Stir with a fork to blend.
5. Slice cabbage into thin ribbons and add to the salad bowl. Pour the dressing over the top and toss gently to mix. Serve right away.


Number of Servings: 6

Recipe submitted by SparkPeople user BABYLUVMONKEY.






Great Stories from around the Web


Rate This Recipe