Guest guest Posted June 8, 1999 Report Share Posted June 8, 1999 * Exported from MasterCook * Fennel-And -Orange Salad Recipe By : Weight Watchers Magazine, June 1999 Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped fennel bulb -- (about 2 [1-pound] -- bulbs) 1/2 cup fresh orange juice 3 large navel oranges -- peeled and coarsely -- chopped 2 tablespoons chopped fresh mint 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1. Combine all ingredients in a large bowl; toss well. Cover and chill 3 hours. Yield: 6 servings (serving size: 1 cup). POINTS: 1; Exchanges: 1 Veg, 1/2 Fruit, 1/2 Fat Per serving: CAL 81(29% from fat); PRO 2.5g; FAT 2.6g (sat O.3g); CARB 13.7g; FIB 3.5g; CHOL 0mg; IRON 1.8mg; SOD 202mg; CALC 93mg Converted by MC_Buster. KES_03 Jun 99 - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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