- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 97
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 349 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 97
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 349 mg
Ingredients
Directions
- Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
