TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 2 large fennel bulbs
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 tablespoons orange juice
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 large navel oranges, peeled and cut into segments
  • Leaf lettuce

Nutritional Facts

1/2 cup: 89 calories, 5g fat (1g saturated fat), 4mg cholesterol, 336mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.


  1. Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender.
  2. Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir for 5-6 minutes or until fennel is tender.
  3. Remove from the heat; stir in orange segments. Serve over lettuce leaves; garnish with reserved fennel fronds. Yield: 8 servings.
Originally published as Citrus Fennel Salad in Taste of Home Christmas Annual Annual 2009, p47

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trshw User ID: 8241262 219486
Reviewed Feb. 2, 2015

"This was ok, however given the time to prep, I think I'd rather have the fennel in an uncooked (raw) salad."

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