Brussels Sprouts, Orange, and Fennel Salad

Yield: 2 servings (serving size: 1-1/2 cups)

Ingredients

• 2  tablespoons  white wine vinegar
• 1  teaspoon  grated orange rind
• 2  teaspoons  water
• 1  teaspoon  vegetable oil
• 1/4  teaspoon  ground ginger
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground pepper
• 2  cups  trimmed Brussels sprouts (about 1/2 pound)
• 3/4  cup  thinly sliced fennel
• 2  small oranges, peeled, quartered, and thinly sliced

Preparation

Combine first 7 ingredients in a bowl. Stir well; set aside.

Steam Brussels sprouts, covered, 8 minutes. Rinse sprouts under cold water; drain well. Cut sprouts in half lengthwise. Add sprouts, fennel, and oranges to vinegar mixture; toss well.

Nutritional Information

Calories:

102 (25% from fat)

Fat:

2.8g (sat 0.5g,mono 0.7g,poly 1.3g)

Protein:

4.6g

Carbohydrate:

17.8g

Fiber:

6.9g

Cholesterol:

0.0mg

Iron:

2.3mg

Sodium:

167mg

Calcium:

100mg