Best Helen Vitales Orange And Fennel Salad Recipes

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ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Provided by Food Network

Time 20m

Yield 4-6 servings

Number Of Ingredients 5

1 pkg. (6 oz.) DOLEĀ® Tender Garden
2 oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

  • Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
  • Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.

CITRUS FENNEL SALAD



Citrus Fennel Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 bulb fennel, trimmed
3/4 teaspoon kosher salt
1 teaspoon grated orange zest (1 small orange)
2 tablespoons orange juice (1/2 orange)
2 tablespoons apple cider vinegar
3 cups baby arugula
1/2 cup pitted Kalamata olives, roughly chopped
1 apple, such as Pink Lady, diced
2 tablespoons extra-virgin olive oil

Steps:

  • For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
  • For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.

ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 20m

Yield 4

Number Of Ingredients 5

1 (6 ounce) package DOLEĀ® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

  • Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g

FENNEL ORANGE SALAD



Fennel Orange Salad image

You'll need just a few ingredients to fix this fresh-tasting salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minutes prep, make it the day before you plan to serve it. -Nina Hall of Citrus Heights, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 fennel bulb with fronds (about 3/4 pound)
4 medium navel oranges, peeled and sectioned
1/3 cup orange juice
4 teaspoons olive oil
1 tablespoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.

Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

FENNEL AND ORANGE SALAD



Fennel and Orange Salad image

Thin slices of fennel are complemented by fresh orange and a very light vinaigrette.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 orange
1 large bulb fennel, halved, cored and thinly sliced (about 2 cups), plus fennel fronds, for serving
1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds.

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 eating oranges
1 small fennel bulb
4 tablespoons chopped onion
2 tablespoons fresh orange juice
1 tablespoon olive oil
2 teaspoons capers

Steps:

  • Peel oranges, then cut into small dices, reserving the juice.
  • Trim tops and bottom off fennel bulb and remove outer part if it is tough or bruised. Slice bulb thinly, then dice. Finely chop onion.
  • Mix reserved juice with 2 tablespoons of additional juice and the olive oil. Then mix oranges, fennel and onion into dressing. Spoon onto salad plates.
  • Rinse and dry capers and sprinkle over salads.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 102 milligrams, Sugar 18 grams

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