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Carolyn O'Neil, MS, RD: Lightening Up continued...

Fennel, Orange, and Pomegranate Salad 

O'Neil discovered this recipe at a "girlfriends getaway" weekend in Rosemary Beach, Fla. "The pretty green, bright orange, and deep red created a picture-perfect platter on the brunch buffet. What a beautiful way to enjoy the fiber in the fennel, the vitamin C in the oranges, and antioxidants in the pomegranate," she says. 

Ingredients 

4 navel oranges
1 head (bulb) fennel
1 tbsp extra virgin olive oil
¼ cup pomegranate seeds
(or dried cranberries)
1 tsp kosher or sea salt
freshly cracked black pepper
¼ cup slivered almonds, toasted
and cooled 

Directions 

1. Segment the oranges, reserving ½ cup orange juice. Clean the fennel, trim, and remove any browned or bruised areas. Cut the fronds off and reserve. Shave the fennel crosswise, using the finest slicing blade on the food processor or a mandolin.

2. In a large bowl, toss the shaved fennel with the orange segments, olive oil, and salt. Mince 2 tablespoons of the green fennel fronds and toss into the salad. Add the pomegranate seeds and orange juice and gently toss to combine.

3. Cover and chill for at least 30 minutes before serving so the flavors can combine. Season to taste with salt and freshly cracked black pepper. Garnish with toasted almonds and some of the fennel fronds.  

Makes 6 servings 

Per serving: 170 calories, 5 g protein, 19 g carbohydrate, 10 g fat (1 g saturated fat), 6 g fiber, 10 g sugar, and 408 mg sodium. Calories from fat: 49%.

Domenica Catelli: Switching Out Ingredients

Chef and cookbook author Domenica Catelli -- of Mom-a-licious -- is a believer in holiday recipes that are big in flavor, ease, and health. Her garlicky, no-guilt mashed potatoes won out in something of a family feud. "My mother-in-law let me know early on that I didn't know how to make mashed potatoes," says Catelli. "She knew how her son liked them and, chef or not, I wasn't going to match up. I, of course, wanted to prove her wrong and came up with this no-cream, no-butter, healthy-but-flavorful recipe." The verdict? "Once I made them, she conceded that I earned 'best' potatoes that Thanksgiving!" Catelli says. 

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