Fennel & Orange Salad with Toasted Pistachios

From EatingWell: February/March 2005 — Subscribe Now!

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.

Fennel & Orange Salad with Toasted Pistachios Recipe

4 servings, 1 cup each

Active Time: 20 minutes

Total Time: 25 minutes

Nutrition Profile

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: 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.

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

1 Carbohydrate Serving

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