serves 6 | serving size 1 cup | prep time 15 minutes | cook time none | total time 15 minutes
2 Tbsp sherry vinegar
2 Tbsp extra-virgin olive oil
1 tsp honey
1⁄2 tsp salt
1⁄4 tsp pepper
2 navel oranges, peeled and cut into sections (11⁄2 lb total)
1 fennel bulb, halved, cored, and thinly sliced (1 lb)
6 radishes, thinly sliced (1 cup/4 oz)
1⁄4 cup chopped fresh mint
1 (5-oz) container baby arugula (about 6 cups)
1. Whisk together the vinegar, oil, honey, salt, and pepper in a large bowl. Add the oranges, fennel, radishes, and mint; toss until well mixed.
2. Serve over a bed of arugula.
1⁄2 Fruit, 1 Nonstarchy Vegetable, 1 Fat
BASIC NUTRITIONAL VALUES
Calories 110 | Calories from Fat 45 | Total Fat 5.0 g | Saturated Fat 0.7 g | Trans Fat 0.0 g Cholesterol 0 mg | Sodium 240 mg | Potassium 520 mg | Total Carbohydrate 16 g Dietary Fiber 5 g | Sugars 11 g | Protein 2 g | Phosphorus 55 mg
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