Vegetable Salad Recipe: Fennel and Orange Salad with Toasted Pistachios

Fennel and Orange Salad with Toasted Pistachios

Ingredients:

• 2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
• 1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
• 1 cup very thinly sliced radishes (about 8 radishes) or diced peeled jicama*
• 1/4 cup coarsely chopped cilantro
• 2 tablespoons extra-virgin olive oil or pistachio oil
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 6 tablespoons shelled salted pistachio nuts, toasted and chopped

Procedures:

1. Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl.
2. Gently toss to mix.
3. Just before serving, sprinkle nuts over salad.

Makes 4 (1 cup) servings.