Fennel Orange Salad
Ingredients
For the balsamic vinaigrette
-
½
cup
olive oil
-
¼
cup
balsamic vinegar
-
2
teaspoons
Dijon mustard
-
to taste
salt
-
to taste
freshly ground black pepper
For the salad
-
4
oranges, peeled, pith removed, and sliced into ¼-inch rounds
-
4
cups
butter lettuce leaves, torn into 1-inch pieces
-
2
small
fennel bulbs, trimmed and thinly sliced (about 2 cups or 8 ounces)
-
1
small
red onion, halved and thinly sliced
-
¼
cup
minced fresh mint leaves
Instructions
- Prepare the vinaigrette by combining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a bowl or jar and whisk or shake to combine.
- Slice the top and bottom off the oranges, then peel and slice them into ¼-inch rounds.
- In a large bowl, combine the butter lettuce, fennel, orange slices, red onion, and mint leaves.
- Drizzle the vinaigrette over the salad and toss to combine.
Nutrition Facts (estimated)
Servings
4
Calories
119
Total fat
1g
Total carbohydrates
27g
Total protein
5g
Sodium
36mg
Cholesterol
0mg
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