Serves: 5
Total Calories: 1,075

2 clementine oranges
4 radishes cut into small cubes
1 fennel bulbhalved and cut into small cubes
1 avocado cut into 1/2 inch pieces
1/2 red bell pepper cut into small cubes
1/2 cup chopped fresh Italian parsley
1/2 cup Best Basic Italian Dressing
10 to 12 Belgian endive leaves
HONEY-WALNUT TOPPING
1/4 cup coarsely chopped raw or untoasted walnuts
1 tablespoon raw honey
1 tablespoon freshly squeezed lemon juice

1. To make the topping, place the walnuts, honey, and lemon juice in a small bowl and mix well. Set aside.

2. Peel the clementines and separate the sections. Cut each section in half or thirds (depending on their size) and place in a large bowl along with the radishes, fennel, avocado, bell pepper, and parsley. Add the dressing and mix well.

3. Arrange the endive leaves on a serving platter. Fill each leaf with orange-fennel mixture, top with some honey-walnut topping, and serve.

For a Change . . .
* Peel and cut a navel or juice orange into bite-size pieces and use instead of the clementines.

Nutritional Facts:

Serves: 5
Total Calories: 1,075
Calories from Fat: 996

More Recipes from the The World Goes Raw Cookbook:
Radicchio Bruschetta
Vegetables Marinated in Oil and Lemon
Butternut Squash Soup with Sage and Walnut Tapenade
Rustic Tomato Salad
Sicilian Salad
Fennel and Orange Salad with Honey-Walnut Topping
Tomato, Pesto, Basil, and Cashew "Cheese" Terrines
Best Basic Italian Dressing
Creamy Italian Dressing
Sweet Sicilian Dressing
Zucchini "Fettucine"
"Orzo" with Arugula, Peas, and Tomatoes
Pizza with Roasted Red Bell Peppers and Sun-Dried Tomatoes
Cashew "Cheese"
Basic Italian Marinade
Marinara Sauce
Pesto
Sun Dried Tomato Pesto
Strawberries with Balsamic Glaze and Whipped Cream
Chocolate Cherry Biscotti
Honey Pine Nut Tart
Dark Chocolate Almond Mousse