Salad of fennel with oranges is a special salad of winter, tasty and healthy.

Salad of fennel with oranges is a special salad of winter, tasty and healthy.

Feniculul is a sweet-smelling plant originated in the Mediterranean, but it is spread all over the world. From this plant we use the stem, the bulb, the leaves and the seeds, being found in salads, pickles, and as an ingredient for sauces.

It has very few calories but is rich in fiber and vitamins, it contains phosphorus, potassium, zinc, copper, folic acid and many others.

Fennel is very beneficial for health, helps maintain a healthy heart, lowers cholesterol, reduces kidney colic, helps maintain healthy bones. About the fennel I read at one time that it is a very good anti-inflammatory, stimulates memory, enhancing the texture of the skin. How much benefit it is, it would be a great shame not to try it, so take advantage of the fact that many have gone through this diet and consumed healthy salads.

Fennel can be eaten both raw and cooked. We use it in salads, barbecue, soups and sauces. Seeds are used as a spice. When buying the fennel bulb we have to choose it to be as white or as white-green, without spots.

In the salad prepared below I used fennel, rucola, oranges and nuts, the recipe being a classic, special winter.

Rucola is one of the healthiest verdures. with a strong, bitter, low calorie taste, which helps to improve immunity, being known to have antioxidant effects. It is rich in fiber, it helps the health of the bones and the brain and it seems that the Romans considered it a plant with aphrodisiac effects.

Oranges are low in calories but full of nutrients that bring a lot of health benefits to the body. Last but not least, nuts rich in antioxidants, fiber, minerals and vitamins should be part of our daily diet.

I NGREDIENTE:

1 large fennel bulb

1 1/2 orange - large

2 hands rucola salad

1 red onion

olive oil

100 g of nutmeg

juice of 1/2 orange

sare

piper

PREPARE:

We prepare the ingredients at your fingertips.

The well washed bulb will be cut into thin stripes lengthwise. We put them in a big bowl. Add the rucola leaves, red chopped julien, fried and chopped nuts.

Cut the orange peel. We sang an orange and half, taking care to use only fruit pulp without skin, and half of it for juice. Season with salt and pepper, add olive oil and stir until the composition is homogenized.