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Brussels Sprouts, Orange, and Fennel Salad


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  • 2 tablespoons white wine vinegar
  • 1 teaspoon grated orange rind
  • 2 teaspoons water
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 cups trimmed Brussels sprouts (about 1/2 pound)
  • 3/4 cup thinly sliced fennel
  • 2 small oranges peeled, quartered, and thinly sliced


Servings 1


Step 1

Combine first 7 ingredients 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.

Serving Size: 1 1/2 cups

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