Fennel-and-Orange Salad | Midwest Living

Fennel-and-Orange Salad

Fennel-and-Orange Salad

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  • Makes: 4 servings
  • Prep 20 mins
  • Chill 30 mins

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  • 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


  1. 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.
  2. 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.
  3. 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

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