Fennel and Orange Salad

recipe
Refreshing and full of vivid flavor, this salad is welcome on a fall or winter evening. Save the juice from the oranges as you chop them, and add it to the salad. Use crimson-fleshed blood oranges if you find them in your market.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 92
Caloriesfromfat 37 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.7 g
Polyfat 0.4 g
Protein 1.3 g
Carbohydrate 14.9 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 190 mg
Calcium 65 mg

Ingredients

4 cups thinly sliced fennel bulb (about 1 small bulb)
3 cups coarsely chopped navel orange sections (about 4 medium)
2 tablespoons coarsely chopped pitted kalamata olives (about 7)
1 tablespoon extravirgin olive oil
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Thyme sprigs (optional)

Preparation

Combine all the ingredients except thyme sprigs; toss gently. Garnish with thyme sprigs, if desired.

Note:

Mark Bittman,

October 2005
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