Fennel & Orange Salad with Toasted Pistachios

http://www.eatingwell.com/recipes/fennel_orange_salad_with_toasted_pistachios.html

From EatingWell:  February/March 2005

For this elegant salad, sweet-tasting fennel bulbs are thinly sliced and tossed with salty toasted pistachios, sweet oranges and tangy lime juice. Jícama or radishes add another layer of texture and earthy flavor.

4 servings, 1 cup each | Active Time: 20 minutes | Total Time: 25 minutes

Ingredients

• 2 navel oranges, peeled, quartered and thinly sliced
• 1 small bulb fennel, quartered, cored and very thinly sliced crosswise
• 1 cup very thinly sliced radishes, (about 8 radishes) or diced peeled jí­cama (see Note)
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil, or pistachio oil
• 1 tablespoon plus 1 teaspoon lime juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 6 tablespoons shelled salted pistachio nuts, toasted and chopped

Preparation

1. Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a bowl. Gently toss to mix. Just before serving, sprinkle nuts over the salad.

Nutrition

Per serving : 186 Calories; 13 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 4 g Protein; 5 g Fiber; 180 mg Sodium; 499 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 vegetable, 2 1/2 fat

Tips & Notes

• Note: Jí­cama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor.