Fennel, Orange, and Onion Salad

With Thanksgiving around the corner, you'll want to eat lighter the few days before, to save some calories for the big Feast! One of my all-time favorite fall, and winter salad is the fennel and orange, paired with red onions, capers, on a bed of your favorite salad, or salad leaves; such as Romaine, or for that matter a simple Iceburg which I had leftover from using shredded lettuce to accompany last weeks tacos (sorry, no photo)

Fennel is so refreshing, so crispy and if you like licorice, you will love the flavor of this delightful fennel bulb, trimmed, and sliced into 1/2 inch pieces...and don't throw out the fronds; they make an excellent decoration...kind of reminds you of dill fronds, but not as strong...they are perfectly eatable, as well!

Back in 2000, when I first started my WeightWatchers diet (lost 37 lbs.) is, when I discovered this wonderful salad...with -0- points if you don't use a dressing with extra virgin olive oil...actually even with just 1 teaspoon of the oil, and a white wine vinegar dressing, I still think it's -0- points a serving...so go ahead, and enjoy this beautiful salad...and by the way, if you're wondering how to cut beautiful segments of oranges; watch this video that will show you how easy to segment an orange.

Fennel, Orange, and Onion Salad
recipe ; by Elisabeth... Weight Watchers inspired

1 small fennel bulb, trimmed, and cut into 1/2 inch pieces
1 naval orange, peeled, and sliced into segments
1 red onion, halved, and sliced thin
1 Tbsp small capers, drained and rinsed
sea salt, and freshly ground pepper to taste
1 teaspoon extra virgin olive oil
2 teaspoon white wine, or rice vinegar
small amount of leftover orange juice from the segments
Your favorite salad leaves, or bed of salad
Chopped fennel fronds

In a medium bowl, mix together the fennel, the red onion, the capers, and carefully mix in the cleaned orange segments. Toss with the oil, and vinegar. and serve on a bed of lettuce leaves, or your favorite salad mix...salt and pepper to taste, and top with fennel fronds. Serves 2-4... very tasty, mild, and refreshing.


Linking to: Cast Party Wednesday Link Party, @ Lady Behind the Curtain