Citrus and Fennel Salad recipe

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Ingredients

5 small oranges
1 ruby red grapefruit
1 tangerine
1 bulb fennel, thinly sliced
¼ cup thinly sliced sweet onion
14 leaves fresh pineapple mint
1 tablespoon sherry vinegar
½ teaspoon salt

Nutrition Info

119.4 calories
carbohydrate: 29.4 g
cholesterol: : -
fat: 0.3 g
fiber: 6.2 g
protein: 2.6 g
saturatedFat: : -
servingSize: -
sodium: 322 mg
sugar: 19.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Hold the orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Repeat with remaining oranges, grapefruit, and tangerine.

  2. Gently toss oranges, grapefruit, tangerine, fennel, and onion together. Add mint, vinegar, and salt, toss gently.

Recipe Yield

4 servings

Recipe Note

Quick delicious salad. Citrus basically dresses itself. You can serve immediately or refrigerate to let flavors come together before serving.

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