Clean Orange Fennel Salad Recipes

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ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 large fennel bulb, trimmed and thinly sliced
2 medium oranges, peeled
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries

Steps:

  • Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

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

1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

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

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

CLEAN ORANGE-FENNEL SALAD



Clean Orange-Fennel Salad image

A light, refreshing raw salad with oranges, onions, and fennel bulb full of vitamins, which makes a great appetizer during the winter months.

Provided by Ingrid

Categories     Fruit Appetizers

Time 20m

Yield 4

Number Of Ingredients 8

2 juicy oranges
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 splash orange juice
1 sprig chopped fresh rosemary
salt and freshly ground black pepper
1 bulb fennel bulb, trimmed and cubed
2 small onions, thinly sliced

Steps:

  • Slice a little piece off the top and bottom of the oranges so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking off too much of the fruit. Slice oranges horizontally and arrange on a serving platter.
  • Combine olive oil, white wine vinegar, and orange juice in a bowl. Season dressing with rosemary, salt, and pepper. Add cubed fennel and toss in the dressing. Arrange fennel on the orange slices. Layer onion rings on top of the fennel and sprinkle with dressing. Season with pepper and garnish with fennel fronds.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 9.6 g, Fat 14.2 g, Fiber 2.8 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 3.2 g

CLEAN ORANGE-FENNEL SALAD



Clean Orange-Fennel Salad image

A light, refreshing raw salad with oranges, onions, and fennel bulb full of vitamins, which makes a great appetizer during the winter months.

Provided by Ingrid

Categories     Fruit Appetizers

Time 20m

Yield 4

Number Of Ingredients 8

2 juicy oranges
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 splash orange juice
1 sprig chopped fresh rosemary
salt and freshly ground black pepper
1 bulb fennel bulb, trimmed and cubed
2 small onions, thinly sliced

Steps:

  • Slice a little piece off the top and bottom of the oranges so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking off too much of the fruit. Slice oranges horizontally and arrange on a serving platter.
  • Combine olive oil, white wine vinegar, and orange juice in a bowl. Season dressing with rosemary, salt, and pepper. Add cubed fennel and toss in the dressing. Arrange fennel on the orange slices. Layer onion rings on top of the fennel and sprinkle with dressing. Season with pepper and garnish with fennel fronds.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 9.6 g, Fat 14.2 g, Fiber 2.8 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 3.2 g

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