You have to really like fennel for this recipe. I thought it was just too much fennel for me. It was interesting to try but I won't make it again.
Fennel and Orange Salad
Yield: 6 servings (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 71
- Calories from fat: 37%
- Fat: 2.9g
- Saturated fat: 0.9g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.3g
- Protein: 2.2g
- Carbohydrate: 10.4g
- Fiber: 3g
- Cholesterol: 2mg
- Iron: 0.7mg
- Sodium: 145mg
- Calcium: 62mg
Ingredients
- 4 cups thinly sliced fennel bulb (about 2 large bulbs)
- 1 1/2 cups orange sections (about 3 oranges)
- 2 tablespoons white wine vinegar
- 1 teaspoon poppy seeds
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 1/4 cup (1 ounce) crumbled goat cheese
Preparation
- Combine fennel and orange in a large bowl. Combine vinegar and next 6 ingredients (through garlic); stir well with a whisk. Drizzle vinegar mixture over fennel mixture; toss to coat. Sprinkle with cheese. Serve immediately.
Fennel and Orange Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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