Serves 4 to 6
For the most aromatic results, chop the fragrant, dark green fronds attached to the fennel bulb and toss them in the salad along with the other ingredients.
Ingredients
4 tangerines, peeled and chopped, seeds removed
1 bulb fennel, halved and thinly sliced
1 shallot, finely chopped
1 to 2 tablespoons sherry vinegar or apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 bulb fennel, halved and thinly sliced
1 shallot, finely chopped
1 to 2 tablespoons sherry vinegar or apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Method
Put all ingredients into a large bowl, toss together gently and serve.
Nutrition
Per serving (about 5oz/142g-wt.): 90 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 260mg sodium, 16g total carbohydrate (3g dietary fiber, 8g sugar), 2g protein
Whole Foods
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