Fennel, Quinoa, Orange, Walnut and Basil Salad

Ingredients

Original recipe makes 1

	2/3 cFresh orange juice
	1/4 tsSalt
	3 cQuinoa; Cooked
	2 tbShallots; minced
	2 tbFresh Lemon Juice
	1/8 tsPepper
	1/4 cwalnuts; Chopped, toasted
	2 cOrange; sections
	2 tsolive oil
	1/4 cfresh basil; Chopped
	1 tsLemon Rind; grated
	1 cfennel bulb; Chopped
	1 tsorange rind; Grated

Calories Per Serving: 2951
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Fennel, Quinoa, Orange, Walnut and Basil Salad Preparation

Combine quinoa, fennel, and shallots in a large bowl; set aside. In a small bowl combine next 8 ingredients(lemon rind thru pepper); stir well. Pour over quinoa mixture and toss well. Spoon 1 cup salad onto each of four plates. Arrange 1/2 cup orange sections around each salad; sprinkle each salad with 1 Tablespoon walnuts. Makes 4 servings; 380 cals(28% from fat);Fat 10 g; Protein 12.2 g; carb 62.9; chol 0 mg; iron 7 mg; sodium 189 mg; calc 114 mg for each serving Posted to JEWISH-FOOD digest V97 #134 by jstiler@webtv.net (Joyce Stiler) on Apr 27, 1997