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.

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Ingredients

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Directions

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

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

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  • 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; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 2 mg cholesterol; 117 mg sodium. 164 mg potassium; 7 g carbohydrates; 1 g fiber; 4 g sugar; 2 g protein; 97 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 0 mg iron;

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