Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to release the orange sections into a small bowl. Set aside. Peel the jicama, and cut into very thin slices about 1-1/2 inches long. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula. In a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time. Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on the fennel and arugula. Arrange orange sections on top, and spoon on a little more dressing. Garnish with some red onion slices if desired. Posted to MC-Recipe Digest V1 #156 Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT) From: HP_WALLS@WOCO.OHIO.GOV Recipe By : Mollie Katzen/Moosewood Cookbook
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 146 (59%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 747.2mg||26 %|
|Potassium 398mg||10 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 22.6g|
|Protein 2.3g||3 %|
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Calories per serving: 247
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