Radish and fennel salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Green leaf lettuce head |
| 1 | small | Bunch red radishes; trimmed, cleaned, |
| And thinly sliced | ||
| 1 | small | Fennel bulb; cleaned, trimmed |
| 1 | Red onion | |
| Juice of 1 orange | ||
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Chopped fresh dill |
| Coarse salt | ||
| Freshly-ground black pepper | ||
Directions
Note: To achieve perfect, thin slices of radish, use a mandoline. Thinly slice fennel and red onion crosswise. Tear lettuce leaves into bite-size pieces, and place in a serving bowl with radishes, fennel, and red onion.
Whisk together orange juice, oil, and dill. Season with salt and pepper.
Just before serving, drizzle dressing over salad and toss. Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 63 Calories (kcal); 4g Total Fat; (47% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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