Fennel Orange Salad Recipe

Fennel Orange Salad Recipe photo by Taste of Home

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You'll need just a few ingredients to fix this fresh-tasting salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minutes prep, make it the day before you plan to serve it. —Nina Hall of Citrus Heights, California

This recipe is:

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Quick

Diabetic Friendly

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Fennel Orange Salad Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 fennel bulb with fronds (about 3/4 pound)
4 medium navel oranges, peeled and sectioned
1/3 cup orange juice
4 teaspoons olive oil
1 tablespoon grated orange peel
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections.
In a jar with a tight-fitting lid, combine the orange juice, oil, orange peel, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 143 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 193 mg sodium, 25 g carbohydrate, 6 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1 vegetable, 1 fat.

Originally published as Fennel Orange Salad in Light & Tasty February/March 2002, p31