Fennel And Orange Salad

It's hard to believe that such an enticing salad contains just a handful of ingredients. The stars in this simple salad are fennel and blood oranges, a tempting combo. With a short ingredient list, it's no wonder this salad is ready in 15 minutes.

Fennel And Orange Salad
4 users rated this recipe an average rating of 3.0
4 side-dish servings
Start to Finish:
15 mins
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Fennel And Orange Salad

medium blood oranges
Orange juice (optional)
cup olive oil
tablespoons balsamic vinegar
Butterhead (Bibb or Boston) lettuce leaves
Snipped fresh chives


  1. Cut off and discard upper stalks of fennel bulbs; if desired, reserve some of the feathery leaves. Cut off a thin slice from base of fennel bulbs. Remove and discard any wilted outer layers. Wash fennel and cut each bulb into 1/4-inch slices, discarding core. Set aside.
  2. Peel and section blood oranges over a large bowl to catch the juice. For dressing, in the same bowl, whisk together the reserved orange juice,* the olive oil, and vinegar.
  3. Line four salad plates with lettuce leaves. Arrange the fennel slices and orange sections on lettuce; sprinkle with chives. Drizzle dressing over salads. If desired, garnish salads with reserved fennel leaves. Makes 4 side-dish servings.

From the Test Kitchen

*You need 1/2 cup orange juice for the dressing. If you don't get enough from the blood oranges, add enough orange juice to measure 1/2 cup.

Nutrition Facts

(Fennel And Orange Salad)
    Per serving:
  • 173 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 25 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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