Fennel And Orange Salad Recipes

FENNEL AND ORANGE SALAD

The classic flavor combination of fennel and orange makes a wonderful winter salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 5

Fennel and Orange Salad image

Steps:

In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

Ingredients

1 tablespoon white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
5 navel oranges
3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

ORANGE AND FENNEL SALAD

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

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 5

Orange and Fennel Salad image

Steps:

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

Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g

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)

ORANGE, FENNEL & ROCKET SALAD

This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish

Provided by Jessica Simmons

Categories Side dish

Time 10m

Number Of Ingredients 6

Orange, fennel & rocket salad image

Steps:

Using a mandolin or a sharp knife, shred the fennel into thin slices.
Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

Nutrition Facts : Calories 100 calories, Fat 4 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

Ingredients

1 fennel bulb
2 large oranges
1 small red onion , thinly sliced
2 big handfuls rocket
1 tbsp olive oil
1 tbsp wholegrain mustard

SPRING SALAD WITH FENNEL AND ORANGE

The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!

Provided by Chef4Six

Categories Salad Green Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 11

Spring Salad with Fennel and Orange image

Steps:

Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g

Ingredients

¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
½ red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Categories Salad Citrus Onion Vegetable No-Cook Low/No Sugar Orange Fennel Fall Raw Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

Sicilian Fennel and Orange Salad with Red Onion and Mint image

Steps:

Cut peel and pith from oranges. Cut between membranes to release segments.
Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

Ingredients

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

ORANGE AND FENNEL SALAD

Provided by Robin Miller : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

Orange and Fennel Salad image

Steps:

Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

Ingredients

1 large fennel bulb, trimmed and thinly sliced
2 medium oranges, peeled
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries

ROASTED FENNEL AND ORANGE SALAD

Recipe is from the Essential Mediterranean cookbook. I'm not that fond of raw fennel, but roasted fennel is something else. The combination of fennel and orange makes for a delicious salad and a great presentation.

Provided by DailyInspiration

Categories Lemon

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Roasted Fennel and Orange Salad image

Steps:

Preheat the oven to 400 degrees F. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel about 1/4 inch thick. Slice each fennel into 6 wedges, place in a baking dish and drizzle with 3 tablespoons olive oil. Season well. Bake 40-45 minutes or until the fennel is tender and slightly caramelized. Turn once or twice during cooking. Allow to cool.
Cut a thin slice off the top and bottom of each orange. Using a sharp knife, slice the skin and pith off the oranges. Remove as much pith as possible. Slice down the side of a segment between the flesh and the membrane. Repeat with the other side and lift the segment out. Do all the segments on both. Squeeze out any juice remaining in the membranes.
Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well. Combine the orange segments, onion and olives in a bowl, pout on half the dressing and add half the mint. Top with the roasted fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint over the top. Chop the reserved fronds and sprinkle over the salad.

Nutrition Facts : Calories 366.9, Fat 20.6, SaturatedFat 2.7, Sodium 429.4, Carbohydrate 46.5, Fiber 17.6, Sugar 7.4, Protein 7

Ingredients

8 baby fennel bulbs
5 tablespoons olive oil
2 oranges
1 tablespoon lemon juice
1 red onion, halved and thinly sliced
3 1/2 ounces kalamata olives
2 tablespoons of fresh mint, roughly chopped
fresh flat-leaf parsley, roughly chopped

ORANGE AND FENNEL SALAD

Provided by Marian Burros

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

Orange and Fennel Salad image

Steps:

Peel oranges, then cut into small dices, reserving the juice.
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.
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.
Rinse and dry capers and sprinkle over salads.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 102 milligrams, Sugar 18 grams

Ingredients

2 eating oranges
1 small fennel bulb
4 tablespoons chopped onion
2 tablespoons fresh orange juice
1 tablespoon olive oil
2 teaspoons capers

FENNEL ORANGE SALAD

You'll need just a few ingredients to fix this fresh-tasting salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minutes prep, make it the day before you plan to serve it. -Nina Hall of Citrus Heights, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Fennel Orange Salad image

Steps:

Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.

Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

1 fennel bulb with fronds (about 3/4 pound)
4 medium navel oranges, peeled and sectioned
1/3 cup orange juice
4 teaspoons olive oil
1 tablespoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon pepper

FENNEL ORANGE AND PARMESAN SALAD

Make and share this Fennel Orange and Parmesan Salad recipe from Food.com.

Provided by dicentra

Categories Cheese

Time 10m

Yield 12 serving(s)

Number Of Ingredients 13

Fennel Orange and Parmesan Salad image

Steps:

To prepare vinaigrette, combine first 8 ingredients, stirring with a whisk.
To prepare salad, combine fennel, lettuce, orange sections, parsley, and Parmigiano-Reggiano cheese in a large bowl; toss well. Drizzle with vinaigrette; toss gently to combine.

Nutrition Facts : Calories 82.3, Fat 2.7, SaturatedFat 1.1, Cholesterol 3.6, Sodium 208.8, Carbohydrate 12.6, Fiber 2.8, Sugar 7.3, Protein 3.4

Ingredients

2 teaspoons grated orange rind
6 tablespoons fresh orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
6 cups very thinly sliced fennel bulbs (about 3 small bulbs)
6 cups torn bibb lettuce
2 1/2 cups orange sections
1 cup loosely packed fresh flat leaf parsley
3/4 cup shaved parmigiano-reggiano cheese

FENNEL AND ORANGE SALAD

Categories Salad Citrus Mustard Vegetable No-Cook Salad Dressing Lemon Mint Fennel Spring Summer Bon Appétit

Yield Makes 25 servings

Number Of Ingredients 7

Fennel and Orange Salad image

Steps:

Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve.

Ingredients

6 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 cup olive oil
12 large fennel bulbs, trimmed, halved lengthwise, cored, sliced crosswise
20 oranges
3 large heads of radicchio
1/2 cup thinly sliced fresh mint leaves

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