I was shocked at how much I loved this salad. The ingredients are an odd combination but they go together really well. Both savory and sweet fresh and flavorful. I was able to use all the greens from my garden. Though I did make a couple minor substitutions - I used beet greens instead of chard because that's what I had growing. And I used a regular orange instead of a clementine omitting the orange juice in the dressing. Finally I used celery salt instead of celery seed and salt separately. The biggest surprise was how great the olives interacted with the rest of the ingredients. Fabulous! Each of the four servings this makes is pretty large. Add a hunk of meat fish or a bean patty and you have a great summer meal.
This salad was amazing!!! It was perfect just the way it was written and I wouldn't change a thing. The dressing was the perfect compliment to it. Thanks for sharing...:)
This was one of the best salads I've ever had. I made it exactly as written and it was perfect. The flavors are so unique!
Made as written and the family liked it. I thought the dressing was a little too sharp with the lemon juice and the olives did not compliment the salad. Next time I will make the following changes. Use only orange juice - no lemon and omit olives.
We felt this salad was okay but really needed the balance from the smoked sausage I served with it. We don't eat fennel much so maybe that was it. My husband said it wasn't too horrifying to eat.
Good light taste and a great presentation.
I made the salad according to the directions but my husband and I just could not finish it. We are more of a spinach salad with blue cheese and candied pecans type of family and unfortunately this was just too far out of our comfort zone.
Well I've had this recipe saved for some time & finally decided to make it for dinner tonight. I followed the recipe as is but after reading the reviews I too found the dressing rather sharp & thought perhaps a pinch of sugar would help. Well everyone including my 3 young children gobbled it all up! What an odd yet beautiful blend of flavours. This is going into my black book of recipes. Many thanks. Evie
Since oranges are just too time consuming to segment, I used ripe mango. Our grocery store didn’t have chard either so I used kale and let the salad sit dressed for 15 mins before serving. Really yummy and fresh and light. Perfect for summer!
