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Ingredientes
- 6 Tbsp. fresh orange juice
- 2 Tbsp. balsamic vinegar
- 1/4 c. extra-virgin extra virgin olive oil
- 2 med navel oranges split into their natural segments
- 1/2 med fennel bulb cored and very thinly sliced (3/4 c.)
- 1/4 c. pomegranate seeds
- 2 bn watercress rinsed well, tough stems removed
Direcciones
- 6 SERVINGS EGG- & DAIRY-FREE
- In this sophisticated salad, the tart, sweet and licorice flavors of pomegranate seeds, orange and fennel play off one another wonderfully. And the vivid colors will enliven any meal. For best results, slice fennel as thinly as possible. A mandoline is ideal for this job, but watch your fingers when using this extra-sharp slicing device.
- 1. In small bowl, whisk together orange juice and vinegar. Whisk in oil and a healthy pinch each of salt and freshly grnd pepper.
- 2. In medium bowl, combine orange sections, fennel and pomegranate seeds. Add in half of the orange-vinegar dressing, toss gently and let stand at room temperature 30 min. Set aside remaining dressing.
- 3. Place strainer over medium bowl. Pour fruit mix into strainer, allowing dressing to drip through. Set marinated oranges, fennel and pomegranate aside. Stir reserved dressing into medium bowl with strained dressing.
- 4. Just before serving, add in watercress to dressing and toss to coat. Divide among plates and top with oranges, fennel and pomegranate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 80 | 81% |
| Total Fat 9.11g | 11% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 107mg | 3% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.66g | 2% |
| Protein 0.39g | 1% |
