Recipe: Orange and Fennel Salad

ORANGE AND FENNEL SALAD

"The tang of the oranges and the licorice flavor of the fennel are a unique and tasty combination."

FOR THE SALAD:
2 medium fennel
6 cups romaine lettuce leaves, torn into bite-sized pieces
1 cup radicchio leaves, torn into bite-sized pieces
1 red onion, peeled and thinly sliced
2 oranges, peeled and thinly sliced
FOR THE DRESSING:
3 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons water
1 teaspoon fennel leaves, finely chopped
2 cloves garlic, minced
1/2 tablespoon grated orange rind
Sugar substitute equal to 1 teaspoon of sugar
Salt and pepper to taste
GARNISH:
2 tablespoons slivered or sliced roasted almonds

Trim off flowery leaves and outer layers of the fennel. Cut off the bottom. Pull apart the rest of the layers and rinse well. Pat dry and slice into thin half rounds.

Combine the prepared salad greens, onions and oranges in a large bowl. Scatter fennel on top.

Whisk together all ingredients for the dressing. Pour over the salad and top with almonds

Note:
To make a creamier dressing, add 1 tablespoon of light mayonnaise and whisk.

Makes 8 servings

Serving size: 1-1/3 cup (5.5 ounces) (g: 165)
Calories: 80; Protein (g): 3.3; Carbohydrates (g): 7.2; Fat (g): 4.3; Sat. Fat.(g): 0.4; Cholesterol (mg): 0; Sodium (mg): 9; Calcium (mg): 133; Fiber (g): 1.7

Exchanges: 1 free vegetable, 1/4 fruit, 1 fat

Source: Enlitened Kosher Cooking by Nechama Cohen (Feldheim Publishers; October 2006)