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Add a photoRaciónes: 4
Ingredientes
- 4 x Navel oranges
- 1 x Jicama -- size of an apple
- 1 sm Fennel bulb -- 2" to 3" Diameter Arugula
- 10 x Belgian endive leaves or possibly Handful fresh Spinach DRESSING
- 4 Tbsp. Extra virgin olive oil
- 2 Tbsp. Orange juice
- 2 Tbsp. Balsamic vinegar
- 2 tsp Raspberry vinegar -- Optional
- 1 x Clove garlic -- chopped
- 1/2 tsp Salt
- 2 tsp Honey
Direcciones
- Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane torelease the orange sections into a small bowl. Set aside.
- Peel the jicama, and cut into very thin slices about 1-1/2 inches long.
- Slice the fennel into very thin strips; include the feathery tops. Chop the arugula.
- In a small bowl, whisk together the dressing ingredients till the honey is dissolved. Chill everything till serving time.
- Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or possibly spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on thefennel and arugula. Arrange orange sections on top, and spoon on a little moredressing. Garnish with some red onion slices if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 123 | 47% |
| Total Fat 13.88g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Potassium 591mg | 17% |
| Total Carbs 33.7g | 9% |
| Dietary Fiber 10.9g | 36% |
| Sugars 15.58g | 10% |
| Protein 2.63g | 4% |
