Fennel Orange Salad Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Fennel Orange Salad Recipe

NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 5%
CARBS 25G51% OF CAL
5G FIBER2G OTHER18G TOTAL SUGAR
FAT 11G50% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright salad of shaved fennel, oranges, arugula, and mint with a citrus vinaigrette and goat cheese. Fresh and elegant as a side or light lunch.

sideamericansaladgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 medium fennel bulb (1 ¼-1 ½ cups sliced), save some fennel fronds
  • 2 oranges, divided (one for dressing) care cara, navel oranges,
  • 1 blood orange (or sub one more regular orange)
  • ¼ cup red onion, finely sliced
  • 5 ounces of baby arugula or spring mix (5-6 cups)
  • ¼ cup mint leaves, torn (or sub-flat-leaf parsley or cilantro)
  • optional additions: 3 tablespoons toasted pistachios and crumbled goat cheese or add avocado slices
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon orange zest
  • 3 tablespoons fresh orange juice
  • 1 1/2 tablespoons white wine vinegar (or red wine vinegar, champagne vinegar or other “light” vinegar) or sub lemon juice.
  • 1 tablespoon finely minced shallot (or 1 fat garlic clove, finely minced)
  • ⅓ teaspoon salt, more to taste
  • ½ teaspoon fresh cracked pepper
  • 2 teaspoons honey, maple syrup, or sweetener of choice
PREP
25M
SODIUM
259MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.