Chilled Orange and Fennel Salad

May 11, 2023May 11, 20230 14

Refreshing Chilled Orange and Fennel Salad

by The Chefin Salad

Prep

15 min

Cook

0 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

250

Sugar

14g

Fat

20g

This Chilled Orange and Fennel Salad is a refreshing and healthy dish that is perfect for any occasion. The sweet and juicy oranges complement the crispy fennel and tangy dressing, creating a delicious depth of flavor in every bite. The salad is packed with vitamins and minerals, making it a great addition to any diet. Whether you're looking for a quick lunch at work or a tasty side dish for your next dinner party, this Chilled Orange and Fennel Salad is sure to impress.

Instructions

1.	Peel the oranges and slice them crosswise into thin rounds. Set aside.
2.	In a small bowl, whisk together the vegetable oil, balsamic vinegar, ground cumin, and chili powder until well combined.
3.	In a large bowl, combine the shredded romaine lettuce, thinly sliced sweet onions, and fennel bulb rings.
4.	Pour the dressing over the salad and toss well to coat.
5.	Arrange the orange slices on top of the salad and serve chilled.

PROS

This Chilled Orange and Fennel Salad is a refreshing and healthy dish that is perfect for any occasion.

The combination of sweet oranges, crisp fennel, and tangy dressing makes for a delicious salad that is sure to please.

CONS

The salad can get watery if the oranges release too much juice, so be sure to drain them well after slicing.

Some people may not enjoy the licorice-like flavor of the fennel bulb.

HEALTH & BENEFITS

This salad is packed with vitamins and minerals, including vitamin C, vitamin K, and potassium.
The fennel bulb is low in calories and high in fiber, making it great for weight loss and digestion.
The balsamic vinegar in the dressing has been linked to helping lower blood sugar levels and improving heart health.

	8 small seedless oranges
	1/2 cup vegetable oil
	2 tablespoons balsamic vinegar
	1 teaspoon ground cumin
	1 teaspoon chili powder
	1 head romaine lettuce , shredded
	2 medium sweet onions , very thinly sliced
	1 fennel bulb , cut into 1/4 inch rings