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Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Salads
This Recipe Makes: 10 Serving(s)
What you'll need
3 ozfresh orange juice (for the Salad Dressing)
2 tbsp.fresh lemon juice (for the Salad Dressing)
1 tsp.orange zest (for the Salad Dressing)
2 tbsp.canola oil
2 tbsp.dried tarragon (for the Salad Dressing)
1 pkg.sugar substitute (stevia used in analysis (for the Salad Dressing)
10 cupbalsamic vinegar (for the Salad Dressing)
2 largeeasy to peel oranges (for the Salad)
1 largefennel bulb (for the Salad)
1/4 largesweet red pepper cut in small pieces (for the Salad)
1/4 cupcashew pieces (dry roasted without salt) (for the Salad)
10 cupmixed leafy greens (Spring mix salad) (for the Salad)
Instructions
Step 1 Mix together all ingredient for the dressing in a medium container with a lid that seals.
Step 2 Wash and clean fennel bulb (cut off the stems and leaves). Cut the bulb in half cut out and discard the tough core. Cut the fennel bulb halves 3/8 x 1 inch bit sized pieces.
Step 3 Peel oranges, separate sections and cut into bite sized pieces.
Step 4 Mix together lettuce and fennel and red pepper and place into large serving bowl or plate.
Step 5 Drizzle salad dressing on top.
Step 6 Cover salad with orange slices and nuts and mix gently. Refrigerate if not using immediately. (This recipe is low in sodium, high in vitamin A and vitamin C)