Sicilian Fennel and Orange Salad with Red Onion and Mint

Sicilian Fennel and Orange Salad with Red Onion and Mint
Sicilian Fennel and Orange Salad with Red Onion and Mint
Olive oil blends with the juice from the oranges to create a refreshing vinaigrette. Pair the salad with a hearty braised veal dish or serve as a first course. Market tip: Fennel bulbs should be heavy for their size — this indicates plenty of moisture — and have a smooth outer layer.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Salad Citrus Onion Vegetable No-Cook Low/No Sugar Orange Fennel Fall Raw Bon Appétit
  • 3 tablespoons extra-virgin olive oil
  • Carbohydrate 15 g(5%)
  • Fat 12 g(19%)
  • Fiber 5 g(19%)
  • Protein 2 g(4%)
  • Saturated Fat 2 g(9%)
  • Sodium 157 mg(7%)
  • Calories 167

Preparation Cut peel and pith from oranges. Cut between membranes to release segments. Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

Preparation Cut peel and pith from oranges. Cut between membranes to release segments. Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

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