Crisp Fennel-Orange Salad

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To save time, make this refreshing salad the day before you plan to serve it.
12 servings (serving size: 1/2 cup)


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6 large navel oranges
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (1-pound) fennel bulbs with stalks


Grate 1 1/2 tablespoons rind, and set aside. Peel and section oranges over a bowl to measure 3 cups; squeeze membranes to extract juice. Set sections aside, reserving 1/2 cup juice. Discard membranes. Combine rind, reserved juice, oil, salt, and pepper in a blender, and process until smooth.

Trim tough outer leaves from fennel; mince feathery fronds to measure 1/4 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Cut each half crosswise into thin slices to measure 3 cups. Combine fennel, orange sections, and juice mixture, and toss gently. Sprinkle with fronds.

Created date

December 1998

Nutritional Information

Calories 53
Caloriesfromfat 41 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 1.2 g
Carbohydrate 7.8 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 51 mg
Calcium 45 mg