Fennel and Orange Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 37%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.3g
  • Carbohydrate: 14.9g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 190mg
  • Calcium: 65mg


  • 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)


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