SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT
Steps:
- Cut peel and pith from oranges. Cut between membranes to release segments.
- Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.
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, FENNEL & ROCKET SALAD
This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish
Provided by Jessica Simmons
Categories Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Using a mandolin or a sharp knife, shred the fennel into thin slices.
- Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
- Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
- To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.
Nutrition Facts : Calories 100 calories, Fat 4 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
GRILLED FENNEL AND ORANGE SALAD WITH ALMONDS AND MINT
Steps:
- Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.
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
CHILLED ORANGE AND FENNEL SALAD
Make and share this Chilled Orange and Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel oranges, removing all of the white pith. Cut oranges into 1/4 inch slices.
- In a small bowl, whisk together oil, vinegar, cumin, and chili powder. Set dressing asside.
- Spread a layer of shredded romaine on a large serving platter. Cover with a layer of orange slices.
- Cover liberally with onion slices. Top with fennel rings.
- Spoon dressing over the salad. Serve chilled.
Nutrition Facts : Calories 201.5, Fat 14.2, SaturatedFat 1.8, Sodium 26, Carbohydrate 19.1, Fiber 5.4, Sugar 11.1, Protein 2.6
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