Fennel, Orange & Olive Salad

4
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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