Fennel and Orange Salad with Honey-Walnut Topping


Serves: 5
Total Calories: 1,075

Ingredients

2 clementine oranges
4 radishes cut into small cubes
1 fennel bulbhalved and cut into small cubes
1 avocado cut into 1/2 inch pieces
1/2 red bell pepper cut into small cubes
1/2 cup chopped fresh Italian parsley
1/2 cup Best Basic Italian Dressing
10 to 12 Belgian endive leaves
HONEY-WALNUT TOPPING
1/4 cup coarsely chopped raw or untoasted walnuts
1 tablespoon raw honey
1 tablespoon freshly squeezed lemon juice

Directions:

1. To make the topping, place the walnuts, honey, and lemon juice in a small bowl and mix well. Set aside.

2. Peel the clementines and separate the sections. Cut each section in half or thirds (depending on their size) and place in a large bowl along with the radishes, fennel, avocado, bell pepper, and parsley. Add the dressing and mix well.

3. Arrange the endive leaves on a serving platter. Fill each leaf with orange-fennel mixture, top with some honey-walnut topping, and serve.

For a Change . . .
* Peel and cut a navel or juice orange into bite-size pieces and use instead of the clementines.

Nutritional Facts:

Serves: 5
Total Calories: 1,075
Calories from Fat: 996

This Fennel and Orange Salad with Honey-Walnut Topping recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.




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