Fennel Salad, Moroccan Style
When it comes to vegetables, stop relying on the same old standards. Venture out and try some of these more obscure veggies that are every bit as good for you.
Course Cold Appetizer
Cuisine Continental
Servings 4 servings
Calories 608.55 kcal
- 1 orange peel, grated
- 3 tablespoon(s) fresh squeezed orange juice
- 2 tablespoon(s) lemon or lime juice
- 1 dash(es) salt, to taste
- 1 dash(es) ground black pepper, to taste
- 3 tablespoon(s) olive oil
- 2 small fennel bulbs
- 1/2 red onion, sliced
- 6 radishes, thinly sliced
- 1 bunch watercress
- 12 arugula leaves, to taste
- 1 bunch butter lettuce, to serve
Combine orange juice, limejuice, salt and pepper.
Whisk in 3 tbsp olive oil and set aside.
Quarter the fennel bulbs lengthwise and slice thinly.
Place in a bowl and add the sliced onion and radishes.
Toss in some of the dressing, and then add the watercress and rocket.
Serve the salad on the butter lettuce.
Looks very pretty served in individual glass bowls.
Ready in 10 min.
Calories: 608.55kcalCarbohydrates: 58.75gProtein: 8.17gFat: 41.68gSaturated Fat: 6.02gSodium: 427.65mgFiber: 17.17gSugar: 34.4g
Keyword Compound, Healthy Eating, Lemon, Vegetables