Nutrition per serving may change if servings are adjusted.
1 medium fennel bulb with leaves
4 cups torn romaine lettuce
2 cups torn radicchio ( ½ of a small head)
2 medium oranges, peeled and sectioned
1 small red onion, halved and thinly sliced
3 tablespoons white-wine vinegar
2 tablespoons olive oil
2 tablespoons water
2 cloves garlic, minced
1½ teaspoons finely shredded orange zest
1 teaspoon sugar or sugar substitute (see Tip) equivalent to 1 teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon ground pepper
Snip enough of the fennel leaves to make 1 teaspoon; reserve for dressing. If desired, save additional fennel leaves for garnish. Cut off and discard fennel stalks. Remove any wilted outer layers of the fennel bulb; cut a thin slice from the base of the bulb. Cut bulb into quarters lengthwise, then thinly slice quarters.
Arrange romaine, radicchio, orange sections, onion slices, and fennel slices on a large serving platter.
Combine the reserved 1 teaspoon chopped fennel leaves, the vinegar, olive oil, the water, garlic, orange zest, sugar, salt, and pepper; whisk together until well mixed (see Tip). To serve, spoon dressing over individual servings. Garnish with fennel leaves if desired.
Tips: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar. Nutrition Facts Per Serving with Substitute: same as below, except 91 cal., 11 g carb.
To make a creamier dressing, whisk 1 tablespoon light mayonnaise or salad dressing into the dressing in Step 3.