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Crisp Fennel-Orange Salad

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


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.