RECIPES FOR HEALTH Fennel, Beet and Orange Salad With Cumin

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RECIPES FOR HEALTH Fennel, Beet and Orange Salad With Cumin

Postby herbsandhelpers » Tue Sep 23, 2014 12:41 pm

RECIPES FOR HEALTH
Fennel, Beet and Orange Salad With Cumin Vinaigrette


One of the things I love best about this refreshing salad is that it doesn’t wilt, making it a a great choice for a potluck or a buffet. There’s a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Dairy Free, Gluten Free, Halal, Kosher, Low Cholesterol, Mediterranean Nutritional Information

INGREDIENTS

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
¼ teaspoon sugar
½ teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
¼ cup extra-virgin olive oil

PREPARATION

Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

NOTE

This holds well for several hours in the refrigerator.

Nutritional information per serving

134 calories; 9 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 13 grams carbohydrates; 4 grams dietary fiber; 72 milligrams sodium (does not include salt to taste); 2 grams protein

Recipe by Martha Rose Shulman
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