• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Orange-Fennel Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 6 1/2 oz Quartered marinated
  • -artichoke hearts, (1 jar)
  • 2 1/2 ts Lemon juice
  • 1/4 ts Pepper
  • 3 c Shredded fennel bulb, (1
  • -large)
  • 12 Bibb lettuce leaves
  • 1 sm Sweet onion, cut into 6
  • -wedges
  • 12 Kalamata olives, pitted
  • 2 md Peeled oranges, each cut
  • -into 6 slices


Drain the artichoke hearts, reserving 1 tablespoon marinade.

Set aside 12 artichoke-heart quarters, reserving the remaining quarters for
another use.

Combine the reserved marinade, lemon juice, and pepper; stir well with a
wire whisk. Set dressing aside. Yield: 6 servings.

Per serving: 61 Calories; 1g Fat (14% calories from fat); 3g Protein; 15g
Carbohydrate; 0mg Cholesterol; 216mg Sodium

NOTES : To serve, spoon 1/2 cup fennel on each of 6 lettuce-lined salad
plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2
artichoke-heart quarters, 2 olives, and 2 orange slices around fennel.
Drizzle dressing evenly over salads.

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