Fennel Orange Salad
Excellent served with grilled entrees

Servings: 4

• 1 large fennel bulb, trimmed and thinly sliced
• 2 medium oranges, peeled
• 1 tablespoon light olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper
• 2 tablespoons sweetened dried cranberries

Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

Per Serving: 79 Calories; 4g Fat (37.2% calories from fat); trace Saturated Fat; 1g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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