Fennel Orange Salad
Fennel Orange Salad might be a good recipe to expand your salad recipe box. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 133 calories. For 84 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 7 foodies and cooks. If you have fennel bulb, salt, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a good spoonacular score of 75%. Users who liked this recipe also liked Shrimp With Orange Butter and Fennel and Orange Salad, Fennel and Orange Salad, and Orange fennel salad.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
1 fennel bulb with fronds (about 3/4 pound)
4 medium navel oranges, peeled and sectioned
4 teaspoons olive oil
1/3 cup orange juice
1 tablespoon grated orange peel
1/8 teaspoon pepper
1/4 teaspoon salt
Equipment:
bowl
Cooking instruction summary:
Directions 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 peel, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds. Yield: 4 servings. Originally published as Fennel Orange Salad in Light & TastyFebruary/March 2002, p31 Nutritional Facts One serving (1 cup) equals 143 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 193 mg sodium, 25 g carbohydrate, 6 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Finely chop enough fennel fronds to measure 1/4 cup; set aside.
2. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks.
3. Cut widthwise into thin slices and measure 3 cups; place in a large bowl.
4. Add orange sections.
5. In a jar with a tight-fitting lid, combine the orange juice, oil, orange peel, salt and pepper; shake well.
6. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.
Nutrition Information:
covered percent of daily need
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