4 cups sliced fennel (2 to 3 bulbs)
2 oranges, sectioned
1/4 cup watercress leaves
Juice of 1 orange
4 teaspoons rice wine vinegar
2 teaspoons freshly chopped Italian parsley (for garnish)
First, slice the fennel bulbs.
Next, toss the orange sections with the fennel and watercress.
Now season with the orange juice and rice wine vinegar.
Garnish with parsley and place on a bed of lettuce.
Recipe makes 4 servings.
Serving size: 1 cup
Calories: 55; Total Fat: 0.3g; Saturated Fat: trace; Cholesterol: 0mg
You may also like...
Share This Page