Fennel Orange Salad With Red Onion Olives Recipes

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Sicilian Fennel and Orange Salad with Red Onion and Mint image

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

Yield Makes 4 servings

Number Of Ingredients 6

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

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.

ORANGE, RED ONION AND FENNEL SALAD

Orange, Red Onion and Fennel Salad image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 oranges
4 cups baby arugula
1 fennel bulb, cleaned well and thinly sliced
1/2 red onion, sliced very thin
1/4 cup olive oil cured olives, pitted, roughly chopped
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

FENNEL ORANGE SALAD

Fennel Orange Salad image

A wonderful combination of flavours, serve as a starter or side dish. Please note the resting time of 2 or more hours. There is a little instruction video of how to segment an orange the way the experts do - see link in step 3 of the directions. Enjoy!

Provided by Nif_H

Categories Oranges

Time 10m

Yield 2 1 1/2 cup servings

Number Of Ingredients 8

Ingredients

10 ounces fennel bulbs, stalks, fronds and outer leaves trimmed, thinly sliced (about 2 cups)
1 small orange, navel, segmented (see step 3)
1 small red onion, halved, thinly sliced (about 1/3 cup)
2 tablespoons white wine vinegar
2 teaspoons olive oil
1/2 teaspoon table salt
1/4 teaspoon cumin seed
1/4 teaspoon black pepper, freshly ground

Steps:

Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight.
Serve cold or at room temperature.
How to segment an orange (copy and paste in your browser window - http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37881.

Nutrition Facts : Calories 122, Fat 4.9, SaturatedFat 0.7, Sodium 657.1, Carbohydrate 19.5, Fiber 6.2, Sugar 6, Protein 2.7

SPRING SALAD WITH FENNEL AND ORANGE

Spring Salad with Fennel and Orange image

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

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

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

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