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- Makes: 4 servings
small oranges (choose from navel oranges, blood oranges or clementine oranges)
White-wine vinegar or orange juice
medium fennel bulb, cored and chopped
small red onion, thinly sliced
small, pitted ripe olives
torn bibb lettuce, romaine or other greens
Peel and section oranges over a bowl, reserving juice. Add enough vinegar or additional orange juice to the reserved juice to equal 1/4 cup.
In a large bowl, combine the oranges and reserved juice mixture with the fennel, onion, olives, olive oil and pepper. Cover and chill for 30 minutes.
To serve, arrange lettuce on serving plates. Top with fennel mixture.
Servings Per Recipe 4, fiber (g) 8, cal. (kcal) 176, Fat, total (g) 16, sodium (mg) 161, pro. (g) 2, carb. (g) 9