Recipe: Fennel and Orange Salad

Fennel and Orange Salad
From the American Institute for Cancer Research

Fennel and orange slices make a simple but tasty salad that can be served before or after a meal.

3/4 tsp. ground coriander
2 Tbsp. red-wine vinegar
2 Tbsp. fresh orange juice
3/4 tsp. salt
3 Tbsp. extra virgin olive oil
1/4 cup loosely packed fresh mint leaves
1 small red onion
3 large navel oranges
1 large fennel bulb (about 1 lb.), stalks and fronds removed, cut in julienne strips
18 small, whole mint leaves, for garnish (optional)

To make the dressing, heat a small non-stick skillet over moderate heat until hot. Add coriander and toast it, stirring constantly, until fragrant and slightly darker, about 1 to 2 minutes, watching carefully to prevent burning. Remove coriander from pan immediately and transfer to a small bowl.

To the bowl add vinegar, juice, salt, oil and mint. Whisk until well blended. Cover and keep chilled until ready to use. (Dressing may be made 1 day ahead.)

Cut onion in half crosswise, then slice very thin. Soak separated onion rings in a medium bowl of ice cubes and cold water for 15 minutes.

Meanwhile, remove peel and pith from oranges. Cut oranges crosswise into 1/4-inch thick slices. Cut fennel bulb crosswise into thin slices.

Drain onion rings and pat dry between paper towels. Arrange fennel, onion and orange alternately in a spiral ring design on 6 plates. Shake or whisk dressing to re-combine and drizzle over salad. Garnish with mint leaves, if desired.

Makes 6 servings.

Per serving: 126 calories, 7 g. total fat (less than 1 g. saturated fat), 16 g. carbohydrate, 2 g. protein, 4 g. dietary fiber, 332 mg. sodium.