Fennel and Orange Salad

35 Reviews
94% would make this recipe again

A Sicilian classic, at its best when prepared with blood oranges.

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Preparation : 15 min
220 calories/serving

Ingredients

1/2 red onions, thinly sliced 80 g
4 oranges, blood type, if available 700 g
1 fennels, thinly sliced 360 g
1/4 cup extra virgin olive oil 65 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/2 tsp mustard powder 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the fennel easier.

Method

  1. In a small bowl, soak the thinly sliced onion in water with few drops of vinegar about 10 min while preparing the rest of the salad.
  2. Peel the oranges with a sharp knife, removing all of the white pith from the flesh. Save the juice resulting from the peeling. Cut the oranges into 7 mm thick rounds, then place the rounds in a salad bowl.
  3. Remove and discard the stalk and feathery leaves of the fennel. Thinly slice the bulb with a mandolin, then add it to the bowl.
  4. Put the oil, reserved orange juice, lemon juice, mustard, salt, and pepper in a small bowl, then whisk until the vinaigrette is emulsified. Pour the vinaigrette over the salad, add the onion, toss well, then serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

220

Fat

15 g

24 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

21 g

7 %

Fibre

4 g

16 %

Sugars

13 g

Net Carbs

17 g

Protein

2 g

Vitamin A

5 %

Vitamin C

130 %

Calcium

7 %

Iron

5 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin C
Good source of  :
Fibre, Potassium, Vitamin E
Source of  :
Calcium, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Vegetables 1
Fats 3
More info
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Reviews

35 Reviews (35 with rating only) 94% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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