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Fennel Orange Salad

 Fennel Orange Salad
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
4 ServingsPrep/Total Time: 30 min.

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 Facts: 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.