Fennel and Tangerine Salad
4

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.

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    Ingredients: 
    • 4 tangerines, peeled and chopped, seeds removed
    • 1 bulb fennel, halved and thinly sliced
    • 1 shallot, finely chopped
    • 1 tablespoon sherry vinegar or apple cider vinegar
    • 1 tablespoon extra-virgin olive oil
    • Salt and pepper to taste
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    Method: 

    Put all ingredients into a large bowl, toss together gently and serve.

    Nutritional Info: 
    Per Serving:90 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 260mg sodium, 16g carbohydrate (3g dietary fiber, 8g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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