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Ingredients
2 eating oranges
1 small fennel bulb
4 tablespoons chopped onion
2 tablespoons fresh orange juice
1 tablespoon olive oil
2 teaspoons capers
Nutritional analysis per serving (2 servings)
25 grams carbs; 164 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 6 grams fiber; 114 milligrams sodium; 3 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel oranges, then cut into small dices, reserving the juice.
- Step 2
Trim tops and bottom off fennel bulb and remove outer part if it is tough or bruised. Slice bulb thinly, then dice. Finely chop onion.
- Step 3
Mix reserved juice with 2 tablespoons of additional juice and the olive oil. Then mix oranges, fennel and onion into dressing. Spoon onto salad plates.
- Step 4
Rinse and dry capers and sprinkle over salads.
Private Notes
Comments
Added some roasted beets and romaine. To the dressing, added a bit of lemon juice and just a touch of mustard. Lovely.
I slice the fennel very thin on a mandoline. Peel and section the oranges. Add Greek black olives and no capers or onion. Pretty presentation on the plate.
Such a refreshing salad, especially to liven up a winter meal. I added a couple extra oranges, took advice about lemon juice, skipped capers. It was very good. Wondering if it would taste even better if it sat overnight. But couldn’t wait! Will make again, the next time I see a gorgeous fennel bulb.
Added some roasted beets and romaine. To the dressing, added a bit of lemon juice and just a touch of mustard. Lovely.