Fennel Salad with Oranges
Fennel salad with oranges has a combination of citrus and fresh vegetables in an oil-free, tangy citrus mustard dressing
Servings: 6 SERVINGS
Calories: 105kcal
Equipment
Ingredients
- 1 fennel bulb build, stalks and leaves used
- 1 head Romaine lettuce chopped
- 2 oranges peeled and cut into bite sized segments
- 1 red onion sliced thin
- ¼ fresh mint leaves
Dressing
- 1 recipe Citrus Dressing for Salads
Instructions
- Cut the bottom of the build (end of the fennel bulb) and discard it.
- Remove the top leaves from the fennel bulb and reserve.
- Cut the bulb and stalks into bite-sized pieces
- Chop Romaine lettuce, red onion, and oranges
- Place the lettuce in the base of the bowls and add fennel
- Evenly distribute red onion, oranges and fennel leaves
- Dress with citrus dressing
Notes
If you are new to eating and buying fennel, here are a few tips to make sure you pick the best fennel bulb. When choosing fennel, keep in mind it only lasts a few days in the refrigerator.
- Look for a small, but heavy bulb at the base
- The bulb should be free of any brown markings or cracks
- Fennel stalks should be firm like celery
- Tops should appear fresh, avoiding any wilted tops
Nutrition
Calories: 105kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 224mg | Potassium: 542mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9247IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 1mg