Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Use a mandoline to cut the fennel into thin, uniform slices.

Molly O'Neill
Recipe by Cooking Light December 2009

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
16 servings (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients in a large bowl.

    Advertisement
  • Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.

Nutrition Facts

64 calories; fat 4.4g; saturated fat 0.5g; mono fat 3.1g; poly fat 0.7g; protein 0.8g; carbohydrates 6.5g; fiber 1.9g; cholesterol 0mg; iron 0.4mg; sodium 230mg; calcium 31mg.
Advertisement
Advertisement