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Active Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 6
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RECIPE INGREDIENTS
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DIRECTIONS
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.
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For the Dressing:
Combine all the dressing ingredients in a small bowl and whisk together thoroughly.
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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.
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Drizzle with the dressing and serve immediately.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Calories: | 322 |
Fat. Total: | 29g |
Carbohydrates, Total: | 16g |
| Cholesterol: | 0mg |
Sodium: | 408mg |
Protein: | 4g |
| Fiber: | 8g |
% Cal. from Fat: | 81% |
Fat, Saturated: | 0g |
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