Sweet, aromatic fennel pairs with a favorite fall fruit to make this low-calorie side salad. It makes enough for 12 guests, so it's perfect for a potluck dinner.

Source: Midwest Living


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Trim and core fennel bulb. Thinly slice fennel. Reserve some of the fronds for garnish; finely chop fronds and set aside.

  • In a very large bowl combine fennel, apple slices and radicchio.

  • In a screw-top jar combine orange peel, orange juice, olive oil, lemon juice, shallot, mustard, salt and ground black pepper. Pour dressing over fennel mixture. Toss to coat. Using vegetable peeler, shave Parmesan cheese into shards. If you like, cover and chill for up to 24 hours. If chilled, let stand for 30 minutes before serving. Garnish salad with Parmesan cheese shards and reserved fronds. Makes 12 (1-cup) servings.

Nutrition Facts

78 calories; fat 5g; cholesterol 2mg; saturated fat 1g; carbohydrates 7g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 4g; protein 2g; vitamin a 97.2IU; vitamin c 10.6mg; niacin equivalents 0.2mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 117mg; potassium 164mg; calcium 40.4mg; iron 0.4mg.