Orange-Fennel Salad

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.

Original recipe makes 4 servings

Ingredients

1 (10 ounce) bag baby spinach leaves
2 oranges, peeled and sectioned
1/2 large fennel bulb, thinly sliced
1 teaspoon chopped fennel fronds
1/4 cup toasted sliced almonds
1 tablespoon chopped fresh mint
3 tablespoons olive oil
2 tablespoons orange juice
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
salt and pepper to taste

  • PREP

    30 mins

  • READY IN

    30 mins

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.

Nutrition

Calories: 204 kcal
Carbohydrates: 18.9 g
Cholesterol: 0 mg
Fat: 13.7 g
Fiber: 6 g
Protein: 4.9 g
Sodium: 184 mg

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