Using a sharp knife, cut peel and white pith from oranges. Slice crosswise into a large salad bowl. Remove stalks from fennel; slice off bottom and discard. Thinly slice fennel and add to bowl. Add romaine, raisins, olives and red onions to bowl and toss. Whisk dressing ingredients together; pour over salad and toss once more. Serve.
Ingredients
Salad
- 1 navel orange
- 1/2 fennel bulb
- 1 Package (5 ounces) hearts of romaine lettuce
- 3/4 Cup California raisins
- 22/3 Tablespoons pitted brine-cured olives
- 1/3 Cup thinly sliced red onions
Procedure
Dressing
- 1/2 Tablespoon extra virgin olive oil
- 1 Teaspoon red wine vinegar
- 1/3 Teaspoon lemon juice
- 1/3 Teaspoon orange juice
- Kosher salt and freshly ground pepper, to taste
Nutrition Facts Per Serving
Calories 100 (Calories from Fat 15%); Total Fat 2 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 50; Potassium 355; Total Carbohydrate 21; Dietary Fiber 3; Sugars 17; Protein 2; Calcium 39; Iron 1;Try Another Recipe
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.