Italian Orange Fennel Salad Recipe
User Reviews
5
8 reviews
Excellent
Italian Orange Fennel Salad Recipe
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This Italian Winter Salad with fresh Fennel, Citrus, and Hazelnuts is sure to brighten your table this season! It is a gorgeous display of simple and fresh ingredients. The pop of color from the citrus add a bright touch with an extra punch of vitamin C. You will love the crunch from the hazelnuts and sweet fresh fennel. It's an all around delicious salad!
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Ingredients
Orange Vinaigrette Salad Dressing
- ¾ cup olive oil good quality
- ½ cup orange juice fresh squeezed, plus zest of one orange
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper fresh ground
- 2 cloves garlic cut in quarters
Salad
- 2 bags spring greens 510 g
- 2 medium orange skin removed and cut into thin slices (see notes
- ½ cup hazelnuts more if desired, chopped
- 1 fennel bulb thinly slices
- ½ cup pomegranate seeds
- ½ cup olives of choice, green Castelvetrano olives preferred
- ¼ cup red onion thinly sliced (optional)
Instructions
Vinaigrette
- Place all ingredients in a Mason jar and shake vigorously. The dressing can stay at room temperature for up to two hours and up to one week in the refrigerator.
Salad
- In a large salad bowl or platter, add the mixed salad. Add the rest of the ingredients on top of the salad. Do not toss.
- Add the prepared dressing evenly on top of the salad 10 minutes before serving. Do not toss, or all the ingredients will fall to the bottom. The dressing will eventually coat the bottom of the salad as it sinks. The salad will toss naturally as it is served. Mangia!
Notes
- Tips for cutting the oranges for the salad. I use a serrated knife and cut off the top and bottom of the orange so it can stand flat. Then, take off the peel by slicing it from top to bottom, following the curve of the fruit. Take off only the peel and the white pith, as much as you can see, leaving the flesh naked, then turn the fruit on its' side and carefully slice crosswise. That's it!
- This fresh orange and fennel salad is best eaten and finished immediately. If you suspect leftovers, don’t dress the salad all at once. Instead, dress individual servings.
- Store leftover salad in an airtight container for 2 days. The remaining dressing should be stored, covered, in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
19g
(95%)
Sodium
453mg
(19%)
Potassium
355mg
(8%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
506IU
(10%)
Vitamin C
38mg
(42%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Sodium | 453mg | 19% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 38mg | 42% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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