Shaved Fennel and Tangelo Salad

 

Servings: 4

1/4 cup extra virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon sherry vinegar
2 tablespoons finely chopped
shallots
2 teaspoons finely chopped
tangerine zest
8 ounces chopped Romaine
lettuce
2 medium fennel bulbs, shaved
thin
4 tangelo, segmented, juice
reserved
4 ounces pignoli nuts

Whisk oil, vinegars, shallots and zest. Season with salt and pepper.

Divide Romaine among four plates. Spoon fennel and tangelo segments over the Romaine. Sprinkle pignoli nuts over salad and serve.
Per Serving: 741 Calories; 49g Fat (63.5% calories from fat); 11g Protein; 52g Carbohydrate; 4g Dietary Fiber; 125mg Cholesterol; 1964mg Sodium.

Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 9 1/2 Fat; 0 Other Carbohydrates.
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One Response to “Shaved Fennel and Tangelo Salad”

  1. superrefman says:
    December 25, 2009 at 2:51 am

    awesome forum, i wish i found it earlier…

    superrefman

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