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Fennel And Orange Salad

Yield: 4 side-dish servings
Start to Finish 15 mins
Fennel And Orange Salad
  • 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

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)
  • cal. (kcal) 173,
  • Fat, total (g) 14,
  • sat. fat (g) 2,
  • carb. (g) 12,
  • fiber (g) 2,
  • pro. (g) 1,
  • sodium (mg) 25,
  • Percent Daily Values are based on a 2,000 calorie diet

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