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The tang of the oranges and the licorice flavor of the fennel are a unique and tasty combination. Nechama Cohen tells us how we can enjoy delicious food—and really cut calories, carbs, and fat without cutting taste. Her Silver Award winning EnLITEned Kosher Cooking by Feldheim Publishers is also available in Hebrew as BishuLITE. You do not need to be on a diet to love this book.
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
3 tablespoons Kedem White Wine Vinegar
2 tablespoons Bartenura Olive Oil
2 tablespoons water
1 teaspoon fennel leaves, finely chopped
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 tablespoon grated orange rind
1 teaspoon Health Garden Xylitol or other sugar substitute
salt, to taste
pepper, to taste
1/4 cup sliced roasted almonds
Trim flowery leaves off the fennel and set aside. Remove and discard any discolored outer layers. 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.
Serving size: (cup) 1, (oz) 5.5, (g) 165 Calories 80 Protein (g) 3.3 Carbs (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
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