Orange-Fennel Vinaigrette

Photo: Randy Mayor; Styling: Lindsey Lower  

Orange-Fennel Vinaigrette makes even a simple plate of greens memorable. The orange juice provides a subtle tannic acidity while the fennel gives this dressing a slight licorice quality.

Yield: Serves 4 (serving size: 1 tablespoon)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 6.9g
  • Saturated fat: 0.9g
  • Sodium: 61mg

Ingredients

  • 3 tablespoons fresh orange juice
  • 2 teaspoons white wine vinegar
  • 1 teaspoon crushed toasted fennel seeds
  • 1/4 teaspoon grated orange rind
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Bibb lettuce

Preparation

  1. Combine orange juice, vinegar, fennel seeds, orange rind, salt, and pepper in a bowl, stirring with a whisk. Gradually add olive oil, stirring constantly with a whisk. Drizzle over Bibb lettuce.
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