Donna's Orange Fennel Salad

Sometimes simple is best. Try this easy salad with any grilled chicken, meat, or fish.

6 large oranges or 4 cups orange slices 1 medium fennel head (sometimes called anise) 1/2 cup fresh blueberries 2 tablespoons olive oil

Peel and section oranges. Reserve any orange juice that accumulates. Place orange sections and juice in a medium bowl. Thinly slice the bulb portion of the fennel head. Add sliced fennel and blueberries to the bowl. Drizzle with olive oil. Place on serving plates and garnish with the feathery green leaves of the fennel.

Serves 4

Nutritional Information per serving:

Calories: 140 Fat, gm.: 7 Protein, gm.: 1 Carbs, gm.: 19 Cholesterol, mg.: 0 Fiber, gm.: 3.6

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