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Fennel Orange Salad
You'll need just a few ingredients to fix this fresh-tasting fennel orange salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minute prep, make it the day before you plan to serve it. —Nina Hall, Spokane, Washington
Ingredients
- 1 fennel bulb with fronds (about 3/4 pound)
- 4 medium oranges, peeled and sliced
- 1/3 cup orange juice
- 4 teaspoons olive oil
- 1 tablespoon grated orange zest
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Pomegranate seeds, optional
Directions
- 1. 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 enough thin slices to measure 3 cups, reserving remaining fennel for another use. Place sliced fennel in a large bowl. Add orange slices.
- 2. In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and orange slices; toss gently. Sprinkle with the reserved fennel fronds and, if desired, pomegranate seeds.
Nutrition Facts
1 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 193mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1 vegetable, 1 fat.
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