Fennel Orange Salad
photo by Mrs Goodall
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2 1 1/2 cup servings
ingredients
- 10 ounces fennel bulbs, stalks, fronds and outer leaves trimmed, thinly sliced (about 2 cups)
- 1 small orange, navel, segmented (see step 3)
- 1 small red onion, halved, thinly sliced (about 1/3 cup)
- 2 tablespoons white wine vinegar
- 2 teaspoons olive oil
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon black pepper, freshly ground
directions
- Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight.
- Serve cold or at room temperature.
- How to segment an orange (copy and paste in your browser window - http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37881.
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Reviews
-
This is so good and sophisticated. I didn't like the fennel raw (when I jus tried it when cutting it up). But after letting in "marinate" it was fabulous!! I sliced everything really really thinly. Will make again often! Really great for a dinner party. Thanks for posting Nif! Stacy G, Culinary Quest 2017, Wales
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I found this salad unique and enjoyable and what I like most is that it is low on calories without any loss of taste. I found the fennel to be the most interesting of the ingredients with its natural licorice flavor. It balanced well with the oranges and dressing. I'll be having it again for my lunch at work tomorrow. Thank you for sharing Nif. Made it for CQ 4, 2017 - Wales.
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I scaled back for one serve and did use mandarine instead of a navel orange but thoroughly enjoyed the sweetness of the fruit with that slight aniseed taste from the fennel and the crunchy taste of the onion and fennel and the dressing just bought it all together to make a great salad for lunch with some tinned red salmon, thank you Nif, made for Went to Market.
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!