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Dole

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Orange and Fennel Salad

By: Dole

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

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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)

Directions

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

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.