Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette
Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 8 servings, 1 3/4 cups each
Total Time: 30 minutes
Prep Time: 30 minutes
To Make Ahead: Cover and refrigerate the vinaigrette (Step 1) for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours.
This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.
Per serving: 167 calories; 10 g fat (1 g saturated fat, 7g mono unsaturated fat); 0 mg cholesterol; 19 g carbohydrates; 4 g protein; 9 g fiber; 274 mg sodium; 958 mg potassium
Nutrtion Bonus: 100% dv Vitamin A, 58 mg Vitamin C (100% dv), 296 mcg Folate (74% dv), 30% dv Fiber.
Exchanges: 1/2 fruit, 2 vegetable, 2 fat
Carbohydrate Servings: 1
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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