Fennel and Orange Salad

Fennel and Orange Salad

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

4 servings
Preparation 15 min

220 calories per 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]   0.1 g
  ground pepper to taste    

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

Nutrition Facts

per 1 serving (230g)

Amount

% DV*

* DV = Daily Value

Calories

220

Fat

15 g

24 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

35 mg

1 %

Carbohydrate

22 g

7 %

Fibre

5 g

18 %

Sugars

13 g

Protein

2 g

Vitamin A

6 %

Vitamin C

130 %

Calcium

8 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Calcium, Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B6, Vitamin K
Good source of :
Fibre, Potassium, Vitamin E
Excellent source of :
Folacin, Vitamin C

More info


This recipe is in the following categories: Fruits | Vegetables | First courses/Appetizers | Salads | Halal | High Fibre | Kosher | Low Sodium | Vegan | Vegetarian | No Cook | Christmas | Italian

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