Fennel salad <t>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | To 4 cups fennel, thinly | |
| Sliced or anise bulb, use | ||
| Inside part of the bulb | ||
| ½ | cup | Or so watercress leaves |
| 2 | Oranges, peeled and | |
| Sectioned | ||
| 1 | Orange, juiced | |
| 2 | tablespoons | Rice vinegar |
Directions
Toss with juice of 1 orange and 2 TBSP rice vinegar. Serve on lettuce or more watercress.
Posted by aiko@... (Aiko Pinkoski) to the Fatfree Digest [Volume 13 Issue 29] Dec. 29, 1994.
:This is from Ornish's Reversing Heart Disease (I think): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
1⅘á