- Makes: 4 servings
- Prep 20 mins
- Chill 30 mins
small oranges (choose from navel oranges, blood oranges or clementine oranges)
White-wine vinegar or orange juice
medium fennel bulb, cored and chopped
small red onion, thinly sliced
small, pitted ripe olives
torn bibb lettuce, romaine or other greens
- 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.
(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