Orange-Fennel Salad recipe

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Ingredients

1 (10 ounce) bag baby spinach leaves
2 oranges, peeled and sectioned
½ large fennel bulb, thinly sliced
1 teaspoon chopped fennel fronds
¼ cup toasted sliced almonds
1 tablespoon chopped fresh mint
3 tablespoons olive oil
2 tablespoons orange juice
½ teaspoon ground cumin
½ teaspoon onion powder
salt and pepper to taste

Nutrition Info

204 calories
carbohydrate: 18.9 g
cholesterol: : -
fat: 13.7 g
fiber: 6 g
protein: 4.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 86.7 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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