8 Reviews

This healthy, light and simple salad is very Italian. My family enjoyed the recipe, even my fennel hating husband ate it. I didn't have a lemon, so I used the juice of a lime for the dressing instead. I think that I will toast the walnuts the next time. Thanks for posting Minx.

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Eldeevee January 09, 2010

Light, refreshing and delightfully tasty! This was a hit at our table... no left-overs. Love the crunch of the walnuts. I made as written, without any alterations. I might add a couple slivers of red onion to this salad the next time I make it (if the kids aren't eating with us, that is). Great recipe.

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NELady January 19, 2014

Loved the walnuts (I toasted them) and I strongly suggest marinating for 30-60 minutes, it makes all the difference. Thanks for posting.

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kelly in TO July 13, 2008

Excellent, both in terms of presentation and taste. I used a combination of blood and regular oranges and serveed on a bed of baby arugula and baby spinach leaves. The colors were fabulous. The taste of this is SO Italian -- simple ingredients treated simply so as to underscore and enhance their flavors. Thanks, Minx!

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Chef Kate January 21, 2008

This is the first recipe from this site we haven't really liked. It looked good and had a nice crunch, but overall we thought the taste was bland. It needed something, but I'm not sure what.

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Vinca August 02, 2007

this was EXCELLENT. i used tangerine and grapefruit instead of orange, and i thought the grapefruit was really nice with it. i used the lemon too...and the walnuts. i served it that night, and then mixed it with other salads during the week. yummy and healthy!

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batya March 09, 2006

What a wonderfully different salad and the dressing is so good. I used regular oranges and also halved this recipe since there are only the two of us. This will go into my keeper file, for sure. Thanks so much. I love your recipes.

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Marie April 25, 2005

This is really a GREAT salad, I cut the recipe in half, Using 1 fennel bulb sliced very thin and then found out that I didn't have an orange :(, so I used a can of pink Grapefruit,Orange juice instead lemon and make the recipe which turned out YUMMY(marinating for 1 hour). DH & I both loved the flavors of the fennel & the contrasting sweetness of the grapefruit along with the walnuts.Thank you I will be making this again & again.

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Barb Gertz April 13, 2005
Fennel, Orange and Walnut Salad