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.
My Notes

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

Add Note

Orange-Fennel Vinaigrette 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