Brussels Sprouts, Orange And Fennel Salad

Recipe Ingredients

2 tablespoons	30ml	White wine vinegar
1 teaspoon	5ml	Orange rind - grated
2 teaspoons	10ml	Water
1 teaspoon	5ml	Vegetable oil
1/4 teaspoon	1.3ml	Ground ginger
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Black pepper - freshly ground
2 cups	474ml	Brussels sprouts - trimmed (1/2 lb.)
3/4 cup	177ml	Fennel bulb - thinly sliced
2 cups	474ml	Oranges - * see note (small)

Recipe Instructions

*peeled, quartered, and thinly sliced

Combine vinegar, orange rind, water, oil, ginger, salt and pepper 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.

Source:
Cooking Light Magazine

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