Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 1/4 cup orange juice concentrate
- 1/4 cup rice wine vinegar
- 1/4 cup olive oil
- 2 medium fennel bulbs (about 1-1/2 pounds), halved, cored and thinly sliced
- 2 heads Belgian endive, halved lengthwise and thinly sliced
- about 4 cups watercress
- 4 large oranges, peeled and sectioned, juice reserved
- 1/2 large red onion, thinly sliced
- salt and ground black pepper
Makes: 8 servings
Per serving:
166 calories
4g protein
25g carbohydrates
7g fat (1g saturated fat)
0mg cholesterol
8g fiber
66mg sodium
Whisk the orange juice concentrate, vinegar and oil in a small bowl to make the dressing (can be covered and refrigerated up to 2 days).
Mix the fennel, endive and watercress in a large bowl (can be covered with a damp paper towel and plastic wrap and refrigerated up to 4 hours ahead).
Mix oranges, their juices and onion in a bowl (can be covered and refrigerated up to 4 hours).
When ready to serve, whisk in 1/4 cup of the juice from the oranges to the dressing (then discard the remaining juice).
Toss the oranges, onions and greens with the dressing and a generous sprinkling of salt and pepper.
Serve on individual salad plates.
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