Recipe By Dole
Rating
Published Apr 13th
Orange and Fennel Salad
Prep 20m Cook - Additional - Ready In 20m
Servings 4 servings Calories 51.7

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Recipe Ingredients

  • 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)

Cooking Directions

  1. 1 Combine salad, oranges, fennel and olives in large bowl
  2. 2 Toss with Fresh Orange Dressing, to coat, as desired
  3. 3 Refrigerate any remaining vinaigrette.

Nutrition Facts

  • Calories 51.7
  • Carbohydrate 7 g
  • Fat 2.1 g
  • Fiber 2.9 g
  • Protein 1.8 g
  • Saturated Fat 0.2 g
  • Sodium 190.2 mg
  • Sugar 0.1 g

Chef's Notes

Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.

Reviews

  1. Not thrilled with the dressing
  2. I didn t use olives because of guests preferences. Sprinkled with dried cranberries and thin slices red onion. Made again for dinner guests and will make again. Very good
  3. What a light and refreshing salad! I made this as directed and wouldn't change a thing. Thanks for sharing the recipe!
  4. Like this recepie very much! I am doing it second time. This time instead of salad I put grated carrot. Also instead of sugar I put honey. Everyone love it!
  5. Thank you so much! My husband and I both gobbled this up. I sprinkled some pepitos on top for extra crunch. Next time I will make this with an arugula salad blend and add more Kalamata olives. This is a gorgeous blend of sweet sour and salty flavors and crunchy and soft textures. So fun - Read more ...
  6. I made this using my own red leaf lettuce from my garden. I loved the dressing and the pairing of the fennel and orange. What I could do without was the kalamta olives. I love them no doubt but they had no place in this light crisp salad. I would leave them out in the - Read more ...
  7. Added feta cheese squares. And used Trader Joe's Orange Champagne Vinegar as the salad dressing starter. Tasted lovely. Will definitely make this again.
  8. The orange vinaigrette for this recipe was "out-of-this-world" delicious. I had no lemons so I used lime juice and about a tablespoon of cranberry juice for color along with the orange juice and vinegar specified. This is such a refreshing and unusual salad. Perfect for summertime barbecues or for winter holidays - when oranges are - Read more ...
  9. Absolutely delicious! I used fresh fennel from my CSA as well as a dark leafy lettuce. I love the combo of the fennel and orange. For the dressing I didn't have Dijon mustard so I used a little regular yellow mustard and used apple cider vinegar instead of rice vinegar.
  10. This is a wonderful salad with a pleasing combination of orange and fennel. I used a ready to use herb salad mix and it was warmly received at a dinner for eight.