Makes: 6 servings
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes
Ingredients
For the vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh squeezed orange juice
1 teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
For the salad:
2 fennel bulbs, shaved into thin slices (use a mandoline)
2 stalks celery, thinly sliced on the diagonal
2 medium oranges, peeled and cut into segments
1 pink grapefruit, peeled and cut into segments
2 tablespoons shaved parmesan cheese
½ cup pitted kalamata olives
1-2 tablespoons finely chopped fresh parsley
Instructions
To make the vinaigrette: whisk together the olive oil, apple cider vinegar, orange juice, dijon, salt, and ground black pepper. Set aside.
Arrange shaved fennel on a serving platter. Top with celery, orange and grapefruit segments, parmesan, olives, and parsley. Drizzle with the vinaigrette and serve immediately.
Nutrition Information
For 1 serving
Calories: 164
Fat: 10 grams
Saturated Fat: 2 grams
Cholesterol: Less than 5 milligrams
Sodium: 275 milligrams
Carbohydrate: 16 grams
Fiber: 4 grams
Sugar: 7 grams
Added Sugar: 0 grams
Protein: 2.5 grams
