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Fennel and Orange Salad

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$16.25 Cooking Fee
Serving Size: 4 ounce
Recipe adapted from:
Mayumi Tavalero
This salad incorporates the slight liquorice taste of fennel with the sweetness of oranges to make a delicious and refreshing salad.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • In a small bowl whisk together the orange juice, lemon juice, and sugar. Slowly whisk in the avocado oil. Season with salt and pepper to taste. Place the mixed greens, oranges, and fennel in a large bowl. Drizzle with vinaigrette and toss gently. Plate salad and garnish with chopped walnuts and fennel fronds.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook0
Total Time15 minutes
Recipe Serving Size10



  • 1 pound mixed greens
  • pound orange peeled and segmented
  • 2 bulb fennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
  • 4 tablespoon walnuts chopped

For the vinaigrette:

  • 1 orange large, juiced
  • 2 lemon juiced
  • 1 teaspoon granulated sugar
  • ¼ cup avocado oil or extra virgin olive oil
  • ¼ teaspoon Kosher salt or to taste
  • teaspoon ground black pepper or to taste

Cooking Tools Required

Cutting board, Sharp Knives, Whisk
Reheating/Serving Instructions

Store undressed salad in the refrigerator. Store dressing in the refrigerator and bring dressing to room temperature before tossing with salad.


Calories: 133kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 430mg | Fiber: 3g | Sugar: 7g | Vitamin A: 743IU | Vitamin C: 57mg | Calcium: 60mg | Iron: 1mg

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