Orange and Fennel Salad

orange and fennel salad

Orange and Fennel Salad

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Servings: 4
Calories: 140


  • 2 fennel bulbs
  • 4 oranges
  • 12 spring onions
  • 3 oz black olives
  • 1 bunch watercress trimmed
  • vinaigrette dressing


  • Cut away any damaged or bruised outer leaves of fennel. Remove feathery leaves and reserve.
  • Slice across into 1/4 inch (5 mm) rings with a sharp knife. Remove peel and bitter white pith from oranges.
  • Slice into rounds. Trim and roughly chop the spring onions. Arrange fennel, oranges, spring onions, olives and watercress in a salad bowl.
  • Pour over the vinaigrette, toss well and serve.
Calories: 140 kcal
Carbohydrates: 27 g
Protein: 4 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 398 mg
Potassium: 831 mg
Fiber: 8 g
Sugar: 13 g
Vitamin A: 902 IU
Vitamin C: 91 mg
Calcium: 147 mg
Iron: 2 mg
Ingredients Fruits, Orange
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