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Fennel & Orange Salad with Toasted Pistachios

See full recipe on: Kitchen Daily



Ingredients

2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or diced peeled jicama (see ingredient note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt
Freshly ground pepper to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped

Nutrition 4 servings

Per Serving % Daily Value
Calories 234
Fat 16g 25%
Carbs 19g 6%
Protein 5g 11%
Fiber 5g 22%
Cholesterol
Sodium 35mg 1%
     
Fat
Carbs
Protein

Preparation






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