| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Salads | 8 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Fresh Fennel |
| 1 | t | Grated Orange Rind |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1/4 | t | Fennel Seeds Crushed |
| 1/4 | c | Unsweetened Orange Juice |
| 1 | T | Olive Oil |
| 1 | Seedless Oranges, Each | |
| Peeled & Cut Crosswise | ||
| Into 8 Slices | ||
| 2 | Pink Grapefruit, Each | |
| Peeled & Cut Crosswise | ||
| Into 4 Slices | ||
| 1 | Purple Onion Sliced Rings | |
| 1 | Head Radicchio |
INSTRUCTIONS
Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain, Reserving Liquid. Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices. Drizzle With Reserved Orange Juice Mixture. (Fat 2. Chol. O.)
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Nutrition (calculated from recipe ingredients)
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Calories: 311
Calories From Fat: 104
Total Fat: 12.4g
Cholesterol: 0mg
Sodium: 137mg
Potassium: 1387.7mg
Carbohydrates: 50.1g
Fiber: 29.5g
Sugar: 10.4g
Protein: 12.1g