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READY IN 20 mins

Orange and Fennel Salad

Read Reviews (3)

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

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 (6 ounce) package DOLE® Tender Garden Blend
2 oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise

8 pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

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Directions

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

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PREP 20 mins
READY IN 20 mins

Footnotes

Orange Vinaigrette
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.

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Reviews More Reviews

Mar 18, 2012

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.

—Terri

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Jun 02, 2012

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.

—jwelkhouri

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3 Ratings

Jan 16, 2013

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 at their peak of perfection. Yum.

—Cynthia C.

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