Lemon-Orange Fennel Salad

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 29%
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 16g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 229mg
  • Calcium: 67mg

Ingredients

  • 4 cups thinly sliced fennel bulb (about 2 bulbs)
  • 2 cups orange sections (about 3 oranges)
  • 1 cup lemon sections, peeled (about 2 lemons)
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fennel fronds
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Combine all ingredients in a large bowl; toss gently to coat. Chill 1 hour.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon-Orange Fennel Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy