UA Cooperative Extension

Fennel Orange Salad

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April 18, 2021

  • Yields: 6 servings (1/2 cup per serving)

Ingredients

2 teaspoons fennel seeds

½ cup red wine vinegar

2 tablespoons olive oil

½ teaspoon black pepper

1 cup red onions, very thinly sliced

Pinch of salt

4-5 oranges

½ cup dried crushed olives (optional)

¼ cup fresh mint or parsley, chopped

Directions

1.Wash hands with soap and warm water.

2.In a small pan over medium heat, toast fennel seeds until fragrant and golden.

3.Crush seeds in a mortar and pestle, under a heavy pan, or in a spice grinder.

4.Transfer to a jar with a lid.

5.Pour vinegar, oil, pepper, onions, and salt into jar. Cover and shake well, set aside.

6.Take peel off of oranges and slice thinly. Arrange in a shallow serving dish.

7.Sprinkle with olives and herbs.

8.Open jar and drizzle red wine vinaigrette over oranges. Arrange onions on top.

9.Serve chilled. Enjoy!

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Nutrition Facts

Serving Size1/2 cup
Calories102
Sodium53mg
Iron1mg
Protein1g
Cholesterol0mg
Sugar10g
Total Fat5g
Saturated Fat0.5g
Folate37mcg
Calcium61mg
Percent calories from fat44%
Total Carbohydrates14g
Dietary Fiber3g