Orange and Fennel Salad

By Marian Burros

Total Time
20 minutes
Rating
4(65)
Comments
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Ingredients

Yield:2 servings
  • 2eating oranges
  • 1small fennel bulb
  • 4tablespoons chopped onion
  • 2tablespoons fresh orange juice
  • 1tablespoon olive oil
  • 2teaspoons capers
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

164 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 18 grams sugars; 3 grams protein; 114 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel oranges, then cut into small dices, reserving the juice.

  2. Step 2

    Trim tops and bottom off fennel bulb and remove outer part if it is tough or bruised. Slice bulb thinly, then dice. Finely chop onion.

  3. Step 3

    Mix reserved juice with 2 tablespoons of additional juice and the olive oil. Then mix oranges, fennel and onion into dressing. Spoon onto salad plates.

  4. Step 4

    Rinse and dry capers and sprinkle over salads.

Ratings

4 out of 5
65 user ratings
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Comments

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Pam

I slice the fennel very thin on a mandoline. Peel and section the oranges. Add Greek black olives and no capers or onion. Pretty presentation on the plate.

Lisa H

Such a refreshing salad, especially to liven up a winter meal. I added a couple extra oranges, took advice about lemon juice, skipped capers. It was very good. Wondering if it would taste even better if it sat overnight. But couldn’t wait! Will make again, the next time I see a gorgeous fennel bulb.

Lor

Added some roasted beets and romaine. To the dressing, added a bit of lemon juice and just a touch of mustard. Lovely.

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