Rating: 5 stars
1 Ratings
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  • 5 star values: 1

Notes: Serve this easy salad with the main course, or bring it out at the end of the meal for a refreshing note before dessert.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate.

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  • Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges.

  • Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.

Nutrition Facts

115 calories; calories from fat 50%; protein 1.8g; fat 6.3g; saturated fat 0.8g; carbohydrates 16g; fiber 4.2g; sodium 298mg; cholesterol 0mg.
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