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Avocado, Fennel and Orange Salad with Balsamic Vinaigrette

Source: Salads -- Cooking With Style
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 6
1 small bulb of fennel
1 bunch arugula, washed and dried
2 medium avocados, peeled, pitted and sliced
2 oranges, all pith removed and cut into segments
1 red onion, cut into fine rings
1 cup snow pea sprouts, firmly packed
2 tablespoons pine nuts, toasted
For Dressing:
1 clove garlic, crushed
1/2 cup extra virgin olive oil
1 tablespoon balsamic vinegar
Avocado, Fennel and Orange Salad with Balsamic Vinaigrette Recipe at
Slice the base off the fennel bulb and discard. Remove any fronds and peel off the rough outer layer. Cut lengthwise in half, remove the core and discard. Slice the fennel thinly.

For the Dressing:
Combine all the dressing ingredients in a small bowl and whisk together thoroughly.

Arrange the arugula over a flat serving plate. Arrange the avocados, orange, fennel, onion and sprouts decoratively over the rocket. Sprinkle with the toasted pine nuts.

Drizzle with the dressing and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 322
Sodium: 408mg
Fiber: 8g
Carbohydrates, Total: 16g
Protein: 4g
% Cal. from Fat: 81%
Fat. Total: 29g
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