Shaved Fennel Salad with Blood Orange Dressing
The oranges in this salad are loaded with vitamin C and pectin, a soluble fiber shown to reduce levels of harmful LDL cholesterol.
Ingredients2 large fennel bulbs, with lots of feathery fronds
6 large blood oranges (or 4 large navel oranges)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Nutrition Facts196 calories, 7 g fat (1 g saturated), 0 mg cholesterol, 30 g carbohydrates, 3 g protein, 8 g fiber, 197 mg sodium (8% Daily Value).
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Directions1. Remove stalks and feathery fronds from fennel bulb. Discard stalks. Finely chop fronds and set aside. Cut fennel bulb in half through the root end, then slice thinly across the width. Transfer to a medium bowl.
2. Grate the rind of enough oranges to yield 1 tablespoon zest; set aside. Cut 2 oranges in half and squeeze to yield 6 tablespoons juice. Pour juice over fennel and toss to coat.
3. Cut rind from remaining oranges; remove all pith. Cut fruit into W-inch-thick slices. Gently toss with fennel; add oil, zest, and salt and pepper. Top with reserved fennel fronds.