- make this recipe
- user reviews (0)
Fennel And Orange Salad
Ingredients
-
2
medium fennel bulbs
-
2
medium blood oranges
-
Orange juice (optional)
-
1/4
cup olive oil
-
2
tablespoons balsamic vinegar
-
Butterhead (Bibb or Boston) lettuce leaves
-
Snipped fresh chives
Directions
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
- Tip *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)
- Calories 173,
- Protein (gm) 1,
- Carbohydrate (gm) 12,
- Fat, total (gm) 14,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 25,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
