Fennel And Orange Salad
Recipe from Better Homes and Gardens

It's hard to believe that such an enticing salad contains just a handful of ingredients. The stars in this simple salad are fennel and blood oranges, a tempting combo. With a short ingredient list, it's no wonder this salad is ready in 15 minutes.


Fennel And Orange Salad

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Servings: Makes 4 side-dish servings.
Total Time: 15 mins
Related Categories: Fennel, Fruit Salad, Fruit Salad, Low Calorie, Low Sodium, Oranges, Salad
 
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Ingredients
  • 2  medium
    fennel bulbs
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  • 2  medium
    blood oranges
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  •  
    Orange juice (optional)
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  • 1/4  cup
    olive oil
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  • 2  tablespoons
    balsamic vinegar
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  •  
    Butterhead (Bibb or Boston) lettuce leaves
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  •  
    Snipped fresh chives
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Directions
1.
Cut off and discard upper stalks of fennel bulbs; if desired, reserve some of the feathery leaves. Cut off a thin slice from base of fennel bulbs. Remove and discard any wilted outer layers. Wash fennel and cut each bulb into 1/4-inch slices, discarding core. Set aside.
2.
Peel and section blood oranges over a large bowl to catch the juice. For dressing, in the same bowl, whisk together the reserved orange juice,* the olive oil, and vinegar.
3.
Line four salad plates with lettuce leaves. Arrange the fennel slices and orange sections on lettuce; sprinkle with chives. Drizzle dressing over salads. If desired, garnish salads with reserved fennel leaves. Makes 4 side-dish servings.
4.
*You need 1/2 cup orange juice for the dressing. If you don't get enough from the blood oranges, add enough orange juice to measure 1/2 cup.
Nutrition information
Calories 173, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 12 g, Fiber 2 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet
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