Try this Orange-Fennel Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Orange-Fennel Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 12 Kalamata olives, pitted; 1 sm Sweet onion, cut into 6; 2 md Peeled oranges, each cut; 2 1/2 ts Lemon juice; 12 Bibb lettuce leaves; 6 1/2 oz Quartered marinated; 3 c Shredded fennel bulb, (1; 1/4 ts Pepper

Find the most delicious recipes here

INGREDIENTS

12 Kalamata olives, pitted
1 sm Sweet onion, cut into 6
2 md Peeled oranges, each cut
2 1/2 ts Lemon juice
12 Bibb lettuce leaves
6 1/2 oz Quartered marinated
3 c Shredded fennel bulb, (1
1/4 ts Pepper

Servings

INSTRUCTIONS

Drain the artichoke hearts, reserving 1 tablespoon marinade. Set aside 12 artichoke-heart quarters, reserving the remaining quarters for another use. Combine the reserved marinade, lemon juice, and pepper; stir well with a wire whisk. Set dressing aside. Yield: 6 servings. Per serving: 61 Calories; 1g Fat (14% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 216mg Sodium NOTES : To serve, spoon 1/2 cup fennel on each of 6 lettuce-lined salad plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2 artichoke-heart quarters, 2 olives, and 2 orange slices around fennel. Drizzle dressing evenly over salads. Recipe by: Cooking Light, May 1995, page 81 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.

NOTES

Alert editor

Orange-Fennel Salad

12 Kalamata olives, pitted
1 sm Sweet onion, cut into 6
2 md Peeled oranges, each cut
2 1/2 ts Lemon juice
12 Bibb lettuce leaves
6 1/2 oz Quartered marinated
3 c Shredded fennel bulb, (1
1/4 ts Pepper

Drain the artichoke hearts, reserving 1 tablespoon marinade.    Set aside 12 artichoke-heart quarters, reserving the remaining quarters for  another use.    Combine the reserved marinade, lemon juice, and pepper; stir well with a  wire whisk. Set dressing aside. Yield: 6 servings.    Per serving: 61 Calories; 1g Fat (14% calories from fat); 3g Protein; 15g  Carbohydrate; 0mg Cholesterol; 216mg Sodium    NOTES : To serve, spoon 1/2 cup fennel on each of 6 lettuce-lined salad  plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2  artichoke-heart quarters, 2 olives, and 2 orange slices around fennel.  Drizzle dressing evenly over salads.    Recipe by: Cooking Light, May 1995, page 81    Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (91g)
Recipe Makes: 6 Servings

Calories: 11
Calories from Fat: 2 (18%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.5mg		0 %
Potassium 144.1mg		4 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 1g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 11

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe