START TO FINISH: 25 minutes MAKES 4 servings
3 medium oranges
1 medium bulb fennel
1 head romaine lettuce, chopped
1 12- to 14.75-ounce jar marinated artichoke hearts, drained
1⁄4 cup thinly sliced red onion
2 ounces Parmesan cheese
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon snipped fresh tarragon
1⁄2 teaspoon Dijon-style mustard
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
1 Finely shred 1⁄2 teaspoon orange peel; set aside. Peel and section oranges over a large bowl to catch juices. Reserve 2 tablespoons orange juice for the dressing; reserve any remaining juice for another use.
2 For fennel, cut off and discard stalks, including feathery leaves. Remove wilted outer layer; cut off a thin slice from base. Wash; cut fennel lengthwise into quarters and remove the core. Thinly slice the fennel.
3 On a large serving platter place romaine. Top with orange sections, fennel, artichoke hearts, and red onion. Using a vegetable peeler, peel Parmesan cheese into shards. Top with Parmesan shards.
4 For dressing, in a screw-top jar combine the reserved 1⁄2 teaspoon orange peel, the reserved 2 tablespoons orange juice, olive oil, white wine vinegar, tarragon, mustard, salt, and pepper. Cover and shake well. Drizzle dressing over salad.
PER SERVING: 302 cal., 19 g total fat (4 g sat. fat), 10 mg chol., 694 mg sodium, 25 g carb., 7 g fiber, 9 g pro.
Vegan Icon make it vegan
Substitute desired soy cheese for the Parmesan cheese.
