FENNEL AND ORANGE SALAD
Thin slices of fennel are complemented by fresh orange and a very light vinaigrette.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds.
ORANGE AND FENNEL SALAD
Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g
FENNEL ORANGE SALAD
You'll need just a few ingredients to fix this fresh-tasting salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minutes prep, make it the day before you plan to serve it. -Nina Hall of Citrus Heights, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.
Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
ORANGE AND FENNEL SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Peel oranges, then cut into small dices, reserving the juice.
- Trim tops and bottom off fennel bulb and remove outer part if it is tough or bruised. Slice bulb thinly, then dice. Finely chop onion.
- Mix reserved juice with 2 tablespoons of additional juice and the olive oil. Then mix oranges, fennel and onion into dressing. Spoon onto salad plates.
- Rinse and dry capers and sprinkle over salads.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 102 milligrams, Sugar 18 grams
ORANGE AND FENNEL SALAD
Provided by Food Network
Time 20m
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
- Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.
HELEN VITALE'S ORANGE AND FENNEL SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
- Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.
ORANGE AND FENNEL SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
SPRING SALAD WITH FENNEL AND ORANGE
The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!
Provided by Chef4Six
Categories Salad Green Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g
FENNEL AND ORANGE SALAD
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.
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