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07 Jun

Recipe: Fennel and Orange Salad

Submitted by Ivo Fermat, as heard by Paul Maki (author of Really Big Things, a Serial available as part of Jack Mangan’s Deadpan Podcast www.jackmangan.com)

2 fennel bulbs
15 oz can of mandarin oranges
1 lemon
2 Tbsp Olive oil

Cut off the stalks and root ends of the fennel bulbs. (I bet you could save the stalks for a vegetable stock, but I’ve never done so) Slice crosswise into thin pieces. add the oranges, but probably only add some of the juices from the can. You can also use fresh oranges if they are nice and sweet and in season. Juice the lemon and add juice to the salad and drizzle on the olive oil. Mix together well, then chill at least a half hour. This salad works well a day ahead. Be sure to eat whilst it retains its chill.

I don’t have nutritional breakdowns, but all the fat is from the olive oil, and I bet the calories are mostly from the oranges, where the can says a serving is 80 calories.

Serves 4
Approximately 100 calories per serving.

(Editors note: Doing some really quick calculations, it looks as if one salad would be about 350-400 calories. Paul gave an update in the comments to let me know that it does serve four.- Tony)

One Response to “Recipe: Fennel and Orange Salad”

  1. 1
    JohnBoze Says:

    Oops, forgot the “Serves 4” part. That should help substantially. Part of a healthy dinner…

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