Ingredients20 m servings
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
- Orange 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.
ReviewsRead all reviews 10
This is a wonderful salad with a pleasing combination of orange and fennel. I used a ready to use herb salad mix, and it was warmly received at a dinner for eight.
Absolutely delicious! I used fresh fennel from my CSA as well as a dark, leafy lettuce. I love the combo of the fennel and orange. For the dressing, I didn't have Dijon mustard so I used a littl...
The orange vinaigrette for this recipe was "out-of-this-world" delicious. I had no lemons, so I used lime juice and about a tablespoon of cranberry juice for color, along with the orange juice a...
I made this using my own red leaf lettuce from my garden. I loved the dressing and the pairing of the fennel and orange. What I could do without was the kalamta olives. I love them, no doubt,...
Added feta cheese squares. And used Trader Joe's Orange Champagne Vinegar as the salad dressing starter. Tasted lovely. Will definitely make this again.
Thank you so much! My husband and I both gobbled this up. I sprinkled some pepitos on top for extra crunch. Next time I will make this with an arugula salad blend and add more Kalamata olives. T...
Like this recepie very much! I am doing it second time. This time instead of salad I put grated carrot. Also instead of sugar I put honey. Everyone love it!
What a light and refreshing salad! I made this as directed, and wouldn't change a thing. Thanks for sharing the recipe!