Orange-Fennel Salad as a Lunch or as a Dinner Side Dish

By Carol Blair, BD, DiHom, CNC

After heavy holiday meals, you may be craving something light! Here’s a delicious option!

This may be used for any meal.  I often eat it for lunch but it is also great for a brunch.  Because it is basically raw, it is easy to digest.  Fennel is good for digestion and it has good nutrition value containing B vitamins, calcium, vitamin C, antioxidants, and carotenoids. It also has anti-inflammatory compounds. Pecans contain more than 19 vitamins and minerals and are especially rich in one form of vitamin E called gamma-tocopherols. One study showed that after eating pecans, gamma-tocopherol levels in the body doubled and unhealthy oxidation of LDL (bad) cholesterol in the blood decreased by as much as 33 percent.

Orange-Fennel Salad

Spring lettuce or romaine

1 small fennel bulb, slivered

Fennel green tops, chopped, as desired

2-3 oranges, peeled and sectioned

½ cup raw pecans

Handful of dried cranberries

Balsamic vinegar

Save out a few sections of the oranges and squeeze the juice out of them.  Toss the slivered fennel with the remaining oranges, fennel tops, and the juice (a little olive oil may also be used, if desired).   Place on a bed of lettuce. Top with the raw pecans and the cranberries.  Drizzle with balsamic vinegar.  Delicious!

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