Artichoke Hearts and Oranges Salad

I do recall that this recipe came from a post several years ago on the Weight Watchers community forums, but I do not know who put it there.  I am sorry not to give credit where it is due.  The idea is definitely not my own, and I did make some changes...  I used canned mandarin segments instead of cutting up a fresh orange so I didn't have any orange zest to put in it, and I subbed ground fennel for the fennel seeds.  I also used red wine vinegar in place of sherry vinegar.

I know that this is something that appeals to me much more than it does to The Captain... canned artichoke hearts are not his favorite vegetable.   But I couldn't resist the recipe and made up only half of it so that he wouldn't have to eat leftovers!

It is very good.  And quite pretty, too.  Here is the original recipe, as I found it in my file.  And, by the way, The Captain really liked it.

Artichoke Hearts and Oranges Salad
Makes 6 servings

• 2 - 14oz cans artichoke hearts, drained and quartered
• 2 medium oranges, peeled and cut into segments
• 1 Tbs sherry vinegar
• 2 tsp olive oil
• 1 tsp grated orange zest
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp fennel seeds
• 1/4 tsp salt

1. Combine all ingredients in a medium bowl.
2. Cover and refrigerate at least 4 hours, or overnight.

Per serving.
Weight Watchers P+ = 2.
Calories 61; Protein 2g; Carbohydrate 11g; Fat 2g; Fibre 4g.


Note:
Artichoke hearts and oranges are both considered zero point foods by Weight Watchers, and the only ingredient that does have a P+ value in this recipe is the olive oil.  However, when using ingredients combined into a recipe, WW takes all of the nutrients into consideration when calculating P+ values, so I have done the same here.

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