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    You are in: Home / Recipes / Fennel, Orange and Olive Salad Recipe
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    Fennel, Orange and Olive Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Lene's Note:

    This very simple, low-fat, Italian peasant style salad is a lovely, refreshing accompaniment to plain meat and fish dishes.

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    Units: US | Metric


    1. 1
      Thinely slice the fennel, reserving the frondy herbs from the top.
    2. 2
      Arrange the slices on a plate.
    3. 3
      Slice the bottom of the orange so it will sit firmly on the board, then with a small, sharp knife slice off the rind and pith.
    4. 4
      Slice off any remaining pith at the top of the orange, then cut into thin slices on the plate with the fennel.
    5. 5
      Scatter over the olives, olive oil, red onion and the reserved fennel fronds.
    6. 6
      Season with salt and pepper and serve.

    Ratings & Reviews:

    • on November 13, 2010


      I made this for a bbq last night-I was pretty pleased with it. I used a mandolin to get really thin slices of fennel and guessed that one lot of oil mentioned twice in the ingredient might be something acidic, so used a good red wine vinegar. Thanks for posting.

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    • on February 13, 2006


      A good recipe for trying fennel for the first time. Mild and pleasant tasting, but I didn't find that the taste of the olives "fit" with the rest of the salad so I'll probably leave them out next time.

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    • on January 04, 2006


      I've used this healthy salad several times to accompany fish dishes-it's superb

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fennel, Orange and Olive Salad

    Serving Size: 1 (127 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 115.6
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 145.7 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 3.3 g
    Sugars 4.4 g
    Protein 1.2 g

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