The salty, rich taste of toasted, chopped pistachios is the perfect accent to the sweet fennel and tangy citrus flavors of this elegant salad.

Makes 4 servings, 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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

NUTRITION INFORMATION: Per serving: 186 calories; 13 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 17 g carbohydrate; 4 g protein; 5 g fiber; 180 mg sodium.
Nutrition bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv).

TIP: Ingredient Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.

RELATED RECIPES: Watermelon & Goat Cheese Salad with Citrus Vinaigrette | Strawberry, Melon & Avocado Salad | Romaine Salad with Chicken, Apricots & Mint | Salad of Boston Lettuce with Creamy Orange-Shallot Dressing | Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

This was a very tasty little salad, I changed it a little bit. I used mandarin oranges and omitted the cilantro. It was very very good.

Kerstin, Phoenix, AZ