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Fennel-and-Orange Salad
- Makes: 4 servings
- Prep 20 mins
- Chill 30 mins
Ingredients
-
2
small oranges (choose from navel oranges, blood oranges or clementine oranges)
-
White-wine vinegar or orange juice
-
1
medium fennel bulb, cored and chopped
-
1/2
small red onion, thinly sliced
-
1/2
cup
small, pitted ripe olives
-
1/4
cup
olive oil
-
1/4
teaspoon
pepper
-
4
cups
torn bibb lettuce, romaine or other greens
Directions
- Peel and section oranges over a bowl, reserving juice. Add enough vinegar or additional orange juice to the reserved juice to equal 1/4 cup.
- In a large bowl, combine the oranges and reserved juice mixture with the fennel, onion, olives, olive oil and pepper. Cover and chill for 30 minutes.
- To serve, arrange lettuce on serving plates. Top with fennel mixture.
Nutrition Facts
(Fennel-and-Orange Salad)
Servings Per Recipe 4, sodium (mg) 161, cal. (kcal) 176, Fat, total (g) 16, carb. (g) 9, pro. (g) 2, fiber (g) 8