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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.

3.0 by 4 people
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  • Yields: 4 side-dish servings
  • Start to Finish: 15 mins

Fennel And Orange Salad



  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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