Fennel, Orange & Olive Salad
Recipe: #30006
July 22, 2018
Categories: Salads, Orange, Fennel, Italian, Birthday, Christmas, Easter, Picnic, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy Sugar-Free, Vegan, Vegetarian, Olives, Salad Dressing, more
"I have never made this recipe, but after seeing this I am wanting to make this over summer. I am posting it here for "You want a recipe Tag Game" and hope to make it over the coming summer months. NOTE: Cooking time is resting time. Resting time is in a cool place NOT the refrigerator."
Ingredients
Nutritional
- Serving Size: 1 (160.9 g)
- Calories 353.9
- Total Fat - 31.9 g
- Saturated Fat - 3.2 g
- Cholesterol - 0 mg
- Sodium - 1.4 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 4.7 g
- Sugars - 9.4 g
- Protein - 7 g
- Calcium - 62.1 mg
- Iron - 1.1 mg
- Vitamin C - 56.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash & then dry the fennel heads and cut in half length ways ~ thinly slice them and place slices in a large bowl.
Step 2
Peel the oranges and slice them thinly (cross ways); remove any pith and seed and cut each slice into 4. then add the oranges to the bowl, along with the stoned and chopped olives.
Step 3
Dressing: Mix the oil with the lemon juice in a small bowl; season with a little salt and plenty of pepper (to taste) pour the dressing over the salad and sprinkle on the cumin seeds. Mix together and leave to rest in a cool place - (but NOT the refrigerator) for 1 hour before serving
Tips
No special items needed.