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Fennel and Orange Salad with Toasted Pistachios recipe

Fennel and Orange Salad with Toasted Pistachios.

The salty, rich taste of toasted, choppedpistachios is the perfect accent to the sweet, licorice tasteof fennel and tangy citrus flavors of this elegant salad.

Recipe: Fennel and OrangeSalad with Toasted Pistachios

2 navel oranges, peeled, quartered andthinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly slicedcrosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or dicedpeeled jicama*
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt
Freshly ground pepper to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped

  • Combine orange slices, fennel, radishes(or jicama), cilantro, oil, lime juice, salt and pepper in adecorative bowl.
  • Gently toss to mix.
  • Just before serving, sprinkle nuts oversalad.

    Makes 4 (1 cup) servings.

    *Jicama is a round root vegetable withthin brown skin and white crunchy flesh. It has a slightly sweetand nutty flavor and can be found in the produce section fromNovember to May.

    Recipe provided courtesy of EatingWell,through ECES, Inc., Electronic Color Editorial Services.

    Recipes for Roasted Fennel & Mixed Vegetables : Eating Healthy

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