Fennel & Orange Salad with Toasted Pistachios

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.

READER'S COMMENT:

"Very refreshing and easy to make with the help of a mandoline slicer. I made the radish version and think it would be quite different with jicama. I used 2 small fennel bulbs instead of the single bulb called for in the recipe. "

Fennel & Orange Salad with Toasted Pistachios Recipe

4 servings, 1 cup each

Active Time: 20 minutes

Total Time: 25 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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.

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.

Nutrition

Per serving: 183 calories; 12 g fat ( 2 g sat , 8 g mono ); 0 mg cholesterol; 17 g carbohydrates; 4 g protein; 5 g fiber; 179 mg sodium; 491 mg potassium.

Nutrition Bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv)

Carbohydrate Servings: 1

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

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