Fennel Recipes: Fennel, Orange and Olive Salad
Fennel recipes are very popular in Mediterranean diets. It is used often in Italian recipes and this recipe is a variation of a favorite traditional Italian salad.
Ingredients
- 2 oranges, large
- 1 bulb fennel, large, halved lengthwise, cored and very thinly sliced crosswise
- 1/2 cup red onion, very thinly sliced
- 1/3 cup mint, packed fresh, leaves, torn
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper, cracked
- 2 tablespoons olive oil, extra virgin
- 1/2 cup black olives, pitted brine-cured (such as kalamata), quartered
Instructions
- Using a sharp knife, cut the peel and the white pith from oranges. Working over a large bowl, cut between the membranes to release the segments. When you are done cutting the segments, squeeze the membranes to release any remaining juice into the bowl.
- To the oranges, add the fennel, red onion, mint, salt, pepper and oil, gently tossing all to combine. Sprinkle with the olives.
Nutrition
Calories: 99kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 256mgPotassium: 282mgFiber: 3gSugar: 5gVitamin A: 310IUVitamin C: 30mgCalcium: 53mgIron: 1mg
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