Healthy Fennel, orange and red cabbage salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
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.
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
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.
Nutritional Info 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
Member Reviews