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ENLITENED KOSHER COOKING
More than 250 Good-Carb,
Healthy Fat, Sugar-Free Recipes
from the Simple to the Elegant
by Nechama Cohen
Feldheim Publishers
October 2006
$39.99/hardcover
Full-color photographs throughout
ISBN: 1-58330-888-1
Book Information
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Orange and Fennel Salad
Low Carb, Low Fat
The tang of the oranges and the licorice flavor of the fennel are a unique and tasty combination.
Makes 8 servings
Salad:
2 medium fennel
6 cups romaine lettuce leaves, torn into bite-sized pieces
1 cup radicchio leaves, torn into bite-sized pieces
1 red onion, peeled and thinly sliced
2 oranges, peeled and thinly sliced
Dressing:
3 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons water
1 teaspoon fennel leaves, finely chopped
2 cloves garlic, minced
1/2 tablespoon grated orange rind
Sugar substitute equal to 1 teaspoon of sugar
Salt and pepper to taste
Garnish:
2 tablespoons slivered or sliced roasted almonds
Trim off flowery leaves and outer layers of the fennel. Cut off the bottom. Pull apart the rest of the
layers and rinse well. Pat dry and slice into thin half rounds.
Combine the prepared salad greens, onions and oranges in a large bowl. Scatter fennel on top.
Whisk together all ingredients for the dressing.
Pour over the salad and top with almonds
Note:
To make a creamier dressing, add 1 tablespoon of light mayonnaise and whisk.
Serving size: 1-1/3 cup (5.5 ounces) (g: 165)
Calories: 80; Protein (g): 3.3; Carbohydrates (g): 7.2; Fat (g): 4.3;
Sat. Fat.(g): 0.4; Cholesterol (mg): 0; Sodium (mg): 9; Calcium (mg): 133; Fiber (g): 1.7
Exchanges:
1 free vegetable, 1/4 fruit, 1 fat
This recipe may be reproduced with the following credit:
Recipe from ENLITENED KOSHER COOKING by Nechama Cohen
(Feldheim Publishers; October 2006; $39.99/hardcover)
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