A crisp and crunchy salad puts brightness on the holiday brunch table. Fennel fronds are the fluffy green sprigs that look like dill on top of the fennel.
- Portion size 8 servings
- Credits : Canadian Living: Holiday 2008
MethodCut off peel and outer membrane of oranges. Cut segments between membranes and pulp to release fruit into bowl.
Squeeze juice from membranes into glass measure to make 3 tbsp (45 mL). Add oil, vinegar, fennel fronds, orange rind, salt, pepper and sugar; whisk until combined. (Make-ahead: Cover and refrigerate oranges and dressing separately for up to 24 hours.)
Core and thinly slice fennel lengthwise; place in serving bowl. Separate endive leaves and cut into thirds; add to bowl. Add lettuce and oranges. Pour dressing over top and toss to coat.
Nutritional facts Per serving: about
- Sodium 37 mg
- Protein 3 g
- Calories 64.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 1.0
- Folate 5.0
- Calcium 8.0
- Vitamin A 4.0