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
Photo: Kritsada Panichgul
Total Time:
15 mins
4 side-dish servings


  • 2 medium fennel bulbs

  • 2 medium blood oranges

  • Orange juice (optional)

  • ¼ cup olive oil

  • 2 tablespoon 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.


*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 (per serving)

173 Calories
14g Fat
12g Carbs
1g Protein
Nutrition Facts
Calories 173
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 25mg 1%
Total Carbohydrate 12g 4%
Protein 1g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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