Fennel and Orange Salad
This nutrient dense recipe is so simple, delicious and versatile! You’re getting a variety of different phytonutrients with the diversity of colors in these whole foods, healthy fats in the olive oil and if you add olives, avocado, or nuts, and increased absorption of iron from the greens with the combination of vitamin C in the oranges!
- Serving Size2-4
Ingredients
- 2 T. extra-virgin olive oil
- 2 T. orange juice
- 2 T. sherry vinegar
- 16 oz. mixed salad greens
- 3 small oranges, peeled, pith removed and sliced
- 2 medium fennel bulbs, trimmed and shaved
- Salt & Pepper
- ¾ c. pitted green olives, sliced (optional)
- ½ c. fresh parley, cut into chiffonade (optional)
- a handful of your favorite toasted nuts or sliced avocado (optional)
Cooking Instructions
1
In a small jar, combine the oil, orange juice, vinegar, salt, and pepper. Close the lid tightly and shake until well combined.
2
Toss the salad greens with the orange segments, fennel, and other optional ingredients. Drizzle the salad with dressing and toss to combine.
Print & Share
More Recipes
