{soups-salads-and-salad-dressings} Fennel & Orange Salad with Toasted Pistachios

 

Fennel & Orange Salad with Toasted Pistachios

 

Provided by: EatingWell

25 mins total

186 calories/serving

The salty, rich taste of toasted, chopped pistachios is the perfect accent to the sweet fennel and tangy citrus flavors of this elegant salad.

Ingredients

• 2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
• 1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
• 1 cup very thinly sliced radishes (about 8 radishes) or diced peeled jicama (see Ingredient note)
• 1/4 cup coarsely chopped cilantro
• 2 tablespoons extra-virgin olive oil or pistachio oil
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 6 tablespoons shelled salted pistachio nuts, toasted and chopped

Directions

• Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
• Ingredient Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.

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