Orange, Fennel, and Olive Salad with Cranberry Vinaigrette

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* Exported from MasterCook *

 

Orange, Fennel, and Olive Salad with Cranberry Vinaigrette

 

Recipe By :Lightstyle Recipes for a Healthful Living, page 20

Serving Size : 10 Preparation Time :0:30

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 small fennel bulb -- (4 ounces) thinly sliced

6 cups mixed greens -- torn

4 medium navel oranges -- peeled and sliced

1 medium red onion -- thinly sliced and separated into rings (2

cups)

1/2 cup kalamata olives -- pitted

Cranberry Vinaigrette -- see recipe

 

Place sliced fennel in a medium bowl. Pour enough boiling water over

fennel to cover. Let stand for 5 minutes; drain.

 

Place the greens in a large salad bowl.

 

Arrange fennel, orange slices, onion, and olives on top of the greens.

 

Drizzle Cranberry Vinaigrette (see separate recipe) over salad. Toss

lightly before serving. Makes 10 to 12 servings.

 

Nutrition facts per serving of salad and dressing: 111 calories, 4 gm.

total fat (0 gm. sat. fat), 38 mg. calcium, 107 mg. sodium, 18 gm.

carbohydrates, 5 gm. fiber, 1 gm. protein. Daily Values 69% vitamin C.

Food exchanges: 1/2 vegetable, 1 fruit, 1 fat.

 

Source:

" Better Homes and Gardens Special Interest Publications, Fall 2000

issue "

 

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Per serving: 79 Calories (kcal); 3g Total Fat; (34% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 210mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : Cold-weather salads are rarely this good. This mixture of juicy

oranges, crunchy fennel, tender greens, tangy cranberries and

salty olives makes a refreshing counterpoint to the hearty foods

of the holiday season.

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cranberry Vinaigrette

 

Recipe By :Lightstyle Recipes for a Healthful Living, page 20

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup cranberry juice cocktail

1/2 cup dry red wine

1/4 cup dried cranberries

2 tablespoons shallots -- finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons orange juice

1 tablespoon red wine vinegar

1 tablespoon honey

1 teaspoon fresh dill -- snipped

OR 1/2 teaspoon dried dillweed

salt and pepper

 

Combine cranberry juice, wine, and cranberries in a medium saucepan; bring

to boiling. Simmer, uncovered, for 15 minutes or until mixture is reduced

to about 1/3 cup; cool slightly.

 

Meanwhile, cook shallots in 1 tablespoon hot olive oil in a small saucepan

until tender but not brown. Place cranberry mixture, shallots, remaining

olive oil, orange juice, vinegar, honey, and dill in a food processor bowl

or blender container. Add salt and pepper to taste. Cover; process or

blend until smooth. Makes 1/2 cup.

 

Make-Ahead Tip: Refrigerate Cranberry Vinaigrette, covered, up to 3 days.

Stir before using.

 

Source:

" Better Homes and Gardens Special Interest Publications, Fall 2000

issue "

Yield:

" 1/2 cup "

 

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Per serving: 564 Calories (kcal); 27g Total Fat; (48% calories from fat); 1g

Protein; 64g Carbohydrate; 0mg Cholesterol; 84mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 5 1/2

Fat; 1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0