Orange-Fennel Salad

Orange-Fennel Salad

Tastyeatsathome

"This wonderful, fresh, summery dish, is very easy to make. I'm relatively new to fennel, but this recipe definitely highlights the wonderful, licorice-y flavor and complements it well with the citrus. This would be a great choice to accompany a fish or chicken dish."
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Ingredients

30 m servings 204 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.

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Reviews

Read all reviews 4
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I followed the recipe exactly except not sure about size of arugula since I don't have a way to measure. My husband and I agreed that is was nice to have something different, but there are othe...

Very refreshing!

I was happy to find this recipe, having fresh spinach, fennel and oranges sitting on the counter waiting to be used. I substituted pine nuts for the almonds, other than that I followed the reci...

This salad was delicious--light but satisfying. I served it with chicken kabobs. (About fennel, try it! I hadn't till recently, because I'm not a black licorice fan, but it was so good in this!)

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