Fennel and Orange Salad With Toasted Pistachios |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Eating Well, Feb-March 2005. Looks impressive and easy. Ingredients:
2 navel oranges, peeled,quartered,and sliced thin |
1 small fennel bulb, quartered,cored,and thinly sliced crosswise |
1 cup thinly sliced radishes or 1 cup diced peeled jicama |
1/4 cup coarsley chopped cilantro |
2 tablespoons extra virgin olive oil or 2 tablespoons pistachio oil |
1 tablespoon fresh lime juice, plus |
1 teaspoon fresh lime juice |
1/4 teaspoon salt |
fresh ground pepper |
6 tablespoons shelled salted pistachios, toasted and chopped |
Directions:
1. Gently toss all ingredients together (except pistachios).
2. Sprinkle with pistachios just before serving.
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