Recipe

California Raisin and Orange Salad

Crunchy romaine and fennel contrast orange and raisins in a citrus dressing.

Details

Serves:

INGREDIENTS

Salad

1 naval orange
1/2 head fennel
1/2 pkg. (5 ounces) hearts of romaine lettuce
3/4 c. California raisins
2 2/3 tablespoons pitted brine-cured olives
1/3 c. thinly sliced red onions

Dressing

1/2 tbsp. extra virgin olive oil
1 tsp. red wine vinegar
1/3 tsp. lemon juice
1/3 tsp. orange juice
Kosher salt and freshly ground pepper, to taste

PROCEDURE

Using a sharp knife, cut the peel and white pith from oranges. Slice crosswise into a large salad bowl. Remove stalks from fennel; slice off bottom and discard. Thinly slice fennel and add to bowl. Add romaine, raisins, olives and red onions to bowl and toss. Whisk dressing ingredients together; pour over salad and toss once more. Serve.

Nutrition Information (per serving)

Calories 110(20% from fat); Total Fat 2.5g (sat 0g, mono 2g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrates 21g; Fiber 3g; Iron 1mg; Sodium 105mg; Calcium 42mg