Orange and Fennel Salad

Many people are familiar with fennel seed as a spice, but fewer seem to take advantage of the refreshing flavor of the bulb and leaves. The side of the fence on which you sit when it comes to liquorice-flavor may ultimately determine how you feel about fennel in your salads. But when thinly shaved and used in the right amount, fennel is a perfect way to add some bright flavor and crunchy texture to all kinds of dishes.

Fennel is also a low-calorie source of quite a few vitamins and minerals. At just 27 calories per cup, it is a good source of niacin, calcium, iron, magnesium, phosphorous and copper. It’s also a great source of dietary fiber (3 grams per cup), vitamin C, folate, potassium and manganese.

The dressing in this salad is very simple and is that way because after the salad is tossed and served, the juice for the oranges will add quite a bit of additional flavor. For a little twist and a slightly sweeter version, try using rice vinegar instead of white wine vinegar.