| Course | Salad |
|---|---|
| Cuisines | Mediterranean |
| Cooking Methods | Chopping |
| Diets | Dairy Free, Egg Free, Gluten Free, Soy Free, Vegan, Vegetarian |
| Main categories | Everyday Food, Vegan, Vegetarian |
| Main Ingredient | Vegetables |
| Recipe Author | Mayumi Tavalero |
| Special Occasions | Thanksgiving |
Fennel and Orange Salad
Serves: 10
Serving Size: 4 ounce
This salad incorporates the slight liquorice taste of fennel with the sweetness of oranges to make a delicious and refreshing salad.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Cutting board, Sharp Knives, WhiskIngredients
- 1 pound mixed greens
- 1½ 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:
- ¼ cup orange juiced
- 3 tablespoon lemon juice
- 1 teaspoon sugar
- ¼ cup avocado oil or extra virgin olive oil
- ¼ teaspoon Kosher salt or to taste
- ⅛ teaspoon ground black pepper or to taste
Instructions
- 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.
Reheating/Serving Instructions
Store undressed salad in the refrigerator. Store dressing in the refrigerator and bring dressing to room temperature before tossing with salad.
Nutrition
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
Fennel and Orange Salad
$15.00 cooking fee
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